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Croatian Top Beaches
| Octupus Salad |
 Ingredients (Serves 4): - About 1, 5 kg octopus - 2 green peppers - 2-3 tomatoes - 1 red onion - Salt - black pepper - 2 tablespoons of chopped parsley - wine vinegar if necessary RECIPE: Pound the octopus with a meat mallet and place it in a large pot. Cover the octopus with cold water and cook for over an hour until the meat is pink and slightly tender. Let it cool, slice off the top of the head, and then cut the rest into bite-size chunks. Place it in salad bowl and add sliced green peppers, tomatoes, and red onion, together with half a teaspoon of salt, some black pepper, parsley, and vinegar. Refrigerate, covered for at least 1 hour before serving. In winter, when there are no fresh vegetables, you may add boiled potatoes also cut in bite-size chunks, and then add some olive oil. Serve it with lemon, tomato slices and green salad leaves. |
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