👨‍🍳 作り方

1. 1

   Place the cleaned octopus in a large pot with enough water to cover. Add the quartered white onion. Bring to a boil, then reduce heat, cover partially, and simmer for about 1 hour 30 minutes, or until the octopus is tender when pierced with a fork.

   💡 プロのコツ: Some recipes suggest adding a wine cork to the boiling water to help tenderize the octopus.
2. 2

   Remove the octopus from the pot and let it cool slightly. Reserve some of the cooking liquid.

3. 3

   Once cool enough to handle, cut the octopus into bite-sized pieces.

   💡 プロのコツ: Aim for uniform pieces for even distribution in the salad.
4. 4

   In a large bowl, combine the chopped octopus, finely chopped red onion, chopped bell pepper, chopped parsley, minced garlic, and optional black olives.

5. 5

   In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt, and pepper. Add a tablespoon or two of the reserved octopus cooking liquid for extra flavor.

   💡 プロのコツ: Taste the dressing and adjust seasoning as needed.
6. 6

   Pour the dressing over the octopus and vegetable mixture. Toss gently to combine.

7. 7

   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

   💡 プロのコツ: This salad is best served chilled.