Octopus Salad with Lemon

Ingredients

• 1 octopus, about 1 kg (2 lb), cleaned
• 1 bay leaf
• 1 red onion, thinly sliced
• 1 red and 1 green pepper, diced
• Juice of 2 lemons
• 2 tbsp red wine vinegar
• Parsley, oregano, salt and pepper

Method

1. Cook the octopus with the bay leaf in a covered pot with no water over low heat for 45 to 60 minutes, until tender.
2. Cool and cut into small pieces.
3. Toss with the onion, peppers, lemon, vinegar, herbs, salt and pepper.
4. Chill an hour before serving.

Tip. Octopus releases its own liquid as it cooks. Don’t add water.