Cristinas Octopus Salad

Ready in 1h

Try this Cristinas Octopus Salad recipe, or contribute your own.


1/2 c Parsley; chopped
1 Whole red chili pepper
1 Red bell pepper; diced
1/4 c Basil; chopped
1/4 c Scallions; chopped
Salt and pepper
3 Roma tomatoes; sliced thin
1/3 c Extra Virgin Olive Oil
2 bn Arugula
2 lb Baby octopus; cleaned
3 cloves Garlic; minced
juice of 2 lemons

Original recipe makes 1



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.

Verified by stevemur
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Calories Per Serving: 1542 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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