Baby Octopus Salad Greek
2 large lemons.
Baby octopus salad greek. Take out and let cool. Place octopus olive oil lemon juice lemon zest salt pepper oregano and garlic into a plastic bag or container with a tight fitting lid. Heat olive oil in a pan add garlic and potatoes and saute until potatoes are light golden. In large stock pot boil octopus until tender 1 hour 45 minutes to 2 hours.
Add 3 tablespoons salt. Bring 4 quarts 4 liters water to a boil in an 8 quart 8 liter pot over high heat. Boil for 2 minutes and drain thoroughly. 2 large tablespoons of grated fresh ginger.
Light grills in five minutes baby octopus salad is the answer in my book. Working with one octopus at a time pierce the head with a meat fork and dip the whole creature tentacles first into the boiling water. Rinse octopuses under cold water then cover with water by 2 inches in a 5 to 6 quart heavy pot. Into a large pan add the tentacles of the octopus along with the red wine vinegar the wine and bay leaves and bring to the boil.
In a large mixing bowl add celery juice from the lemons olives. Boil with the lid on on medium low heat for 40 60 minutes. When cool clean and slice. 1 pound baby octopus.
Bring to a boil with bay leaf then reduce heat and simmer covered until octopuses.