Octopus salad, a salad that can not miss on the summer table. The fish, a healthy and natural nutrient, helps us to maintain the line and contributes to our health.
Seafood salad in white bowl on wooden table 658178158 2123x1417 2

2 medium-sized octopuses

2 liters of water

1 lemon

2 spoons of white wine vinegar

200 gr of green celery

extra virgin olive oil

fine salt and white pepper

Take the octopus by the soft part of the body and beat them vigorously on a plane so that the fibers of the tentacles soften. Wash them well under running water. Boil water in a large saucepan with the lemon juice and vinegar; when it starts to boil, immerse the octopus by the soft part, so that the tentacles do not curl too much. Cook them for about 15 to 20 minutes, depending on the size of your octopus, check while cooking with an incising knife to see if they are soft or not. Turn off the heat, let cool in its cooking liquid for as long as it takes, even up to 1 hour, 1 hour and a half. Then drain the octopus, rinse it, clean it and cut it into medium, small pieces. Clean the celery, cut it into chunks, add it raw to the octopus and season with olive oil, salt and white pepper. Stir and serve! Enjoy your meal!