People: 4
Preparation: 20 min
Cooking: 5 min
Difficulty: quite difficult
Ingrediets
- black olive pulp (see the product)
- 1.5 kg of baby octopus
- 1 celery heart with its layers
- 100 gr of small cherry tomatoes
- 1 handful of spices of your choice: parsley, watercress, onion .
- 2 tablespoons of vinegar soup
- 4 spoonfuls of fruity olive oil soup
- 1 spoonful of oregano soup
- 1 small clove of new garlic
recipe
Prepare the octopus, rinse and clean with a sponge. Put them in a 26cm non-stick pan. Put it on high heat and let it cook by turning until there is no more liquid, about for about 5min. Then pour the vinegar on the octopus and let them evaporate by stirring them.
drain and cut into thin slices, layers. Add it to the octopus, with the garlic. Sprinkle
oregano, salt, pepper. Spray with oil and mix well. Leave the salad to rest for about
an hour in the refrigerator.
Stir again, once pulled out, season with a handful of herbs to taste and whole or
chopped cherry tomatoes and black olive pulpServe cold and nibble this salad
accompanied by slices of artisanal toasted bread, lightly rubbed with garlic and
tomato, with a drizzle of olive oil and scattered with a few pinches of salt.
