Octopus salad

INGREDIENTS for 4/6 pax
2 1/4 pounds (1 k) octopus -- ideally small octopus or medium size
un litre of water
6 tbs extravirgin olive oil
1 minced clove of garlic
4 medium potatoes ( already boiled with their skin) chopped in cubes
6 sundried tomatoes ( you should keep them in the water to be tender)
100 gr of rucola
chopped parsley
wild fennel flowers or fennel seeds finelly chopped
white vinegar or balsamic......up to you
Salt & freshly ground pepper
salt as you want.....

Clean the octopus bring it to a boil, cover it, and simmer the octopus until it's fork tender.

Drain the octopus, trim the suckers from the tentacles, and dice the octopus, putting the pieces in a bowl with the rest of the ingredients.


Nutrition Highlights

Octopus (cooked, moist heat), 3 oz. (84.9g)
Calories: 139
Protein: 25.3g
Carbohydrate: 3.7g
Total Fat: 1.7g
Fiber: 0.0g*
Excellent source of: Iron (8.1mg), Selenium (76mcg), and Vitamin B12 (30.6mcg)*Good source of: Zinc (2.8mg)
Octopus provides 0.314 grams of omega-3 fatty acids, derived from EPA (0.152g) and DHA (0.162 grams), per 100 grams of octopus.