Ingredients (10 people):
4 kg octopus
2 lemons
2 dl of olive oil
0,5 dl vinegar
2 bay leaves
salt and pepper
2 cloves garlic
1 onion (or green onions)
little cherry tomatoes (Optional)
bundle of chopped parsley.
Preparation:
Clean the octopus (facing the gut, remove the skin from the womb, remove the tooth and eyes with head and remove the upper diaphragm and legs), and place them in cold water with two bay leaves and one lemon cut in half. If desired, it can be a little salt and add a few peppercorns. Cooked is when the arm at the head can cut with a spoon. Drain and cover with a damp cloth to dry.
When cooking, chop the onion, garlic, parsley and cut the tomatoes into pieces.
When the octopus is cooled cut into pieces (rings), add nakosane ingredients, olive oil, vinegar, juice of one lemon, salt and pepper. Stir and serve with a slice of lemon.
4 kg octopus
2 lemons
2 dl of olive oil
0,5 dl vinegar
2 bay leaves
salt and pepper
2 cloves garlic
1 onion (or green onions)
little cherry tomatoes (Optional)
bundle of chopped parsley.
Preparation:
Clean the octopus (facing the gut, remove the skin from the womb, remove the tooth and eyes with head and remove the upper diaphragm and legs), and place them in cold water with two bay leaves and one lemon cut in half. If desired, it can be a little salt and add a few peppercorns. Cooked is when the arm at the head can cut with a spoon. Drain and cover with a damp cloth to dry.
When cooking, chop the onion, garlic, parsley and cut the tomatoes into pieces.
When the octopus is cooled cut into pieces (rings), add nakosane ingredients, olive oil, vinegar, juice of one lemon, salt and pepper. Stir and serve with a slice of lemon.
