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Home » Recipes » Cristina's Octopus Salad

Cristina's Octopus Salad Recipe

Name: Cristina's Octopus Salad
Ingredients: 2 lb Baby octopus - cleaned; 1 whl red chili pepper; 1 x Red bell pepper - diced; 1/2 c. Parsley - minced; 1/4 c. Basil - minced; 3 x Roma tomatoes - sliced thin; 1/4 c. Scallions - minced; 3 x Garlic cloves - chopped; 1/3 c. Extra virgin extra virgin olive oil; 2 x Lemons, juice of; 2 bn Arugula Salt and pepper

by Global Cookbook

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Servings: 1

Ingredients

Cost per recipe $25.80 view details

2 lb Baby octopus - cleaned
1 whl red chili pepper
1 x Red bell pepper - diced
1/2 c. Parsley - minced
1/4 c. Basil - minced
3 x Roma tomatoes - sliced thin
1/4 c. Scallions - minced
3 x Garlic cloves - chopped
1/3 c. Extra virgin extra virgin olive oil
2 x Lemons, juice of
2 bn Arugula Salt and pepper

Directions

Directions: Place the octopus in a large saucepan and cover with water. Add in the chili and bring to a slow simmer and cook gently for 20-30 min till it is tender. Remove from heat and drain. Let Cold. Slice octopus into bite sized pcs. Toss with remaining ingredients and serve on a bed of arugula. Salad is best when allowed to marinate for a few hrs or possibly overnight.

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Amount Per Recipe	%DV
Recipe Size 1404g
Calories 1267
Calories from Fat 713	56%
Total Fat 80.55g	101%
Saturated Fat 11.93g	48%
Trans Fat 0.0g
Cholesterol 372mg	124%
Sodium 39mg	2%
Potassium 1065mg	30%
Total Carbs 27.4g	7%
Dietary Fiber 8.1g	27%
Sugars 12.72g	8%
Protein 117.23g	188%

Cristina's Octopus Salad Recipe

Ingredients