Try this Cristinas Octopus Salad recipe, or contribute your own. "Basil" and "Arugula" are two tags used to describe Cristinas Octopus Salad.
Directions: Place the octopus in a large saucepan and cover with water. Add the chili and bring to a slow simmer and cook gently for 20-30 minutes until it is tender. Remove from heat and drain. Let Cool. Slice octopus into bite sized pieces. Toss with remaining ingredients and serve on a bed of arugula. Salad is best when allowed to marinate for a few hours or overnight.
There are no reviews yet for Cristinas Octopus Salad. Be the first to review it!