Prior to cook will be good to clean the octopus eliminating the mouth and emptying the interior of the bag. Furthermore, it should be softened by beating with a meat mallet or after freezing / thawing.
At this point you can proceed with boiling. Place in a pot of water, carrots, celery, garlic, onion, bay leaves and juniper berries and bring to a boil. Then dip the octopus dropping it and pulling it out of the tentacles for 3-4 times, this will facilitate their curling. Finally, dip it completely and let it cook.


When the octopus is cooked, the cooking time depends on the size, for an octopus of about 800 g takes about 50 minutes, pull it out of the water and let it cool. Then cut it into chunks and place in a bowl; you can season in different ways, the proposal of www.Tiraccontounaricetta.it is to season it with celery cut very thin slices of carrots, finely chopped parsley and citronette (emulsion of olive oil and lemon juice) in which you leave to infuse a slice garlic for at least one hour. Season well and leave to marinate in the fridge for a few hours, this will ensure that the octopus soak aromas. Finally, place the portion in the dish and add a few leaves of arugula.

The octopus salad is a dish popular in all the towns bordering the Mediterranean, where this mollusc is fished.
For an optimal realization of this dish are two factors that pay particular attention to: the quality of the raw material and preparation / cooking of octopus.
In choosing the octopus is advisable to true, always check that has two rows of suckers on the tentacles.
For the preparation is important to proceed with the tenderness of the meat, once you beat the octopus on the rocks repeatedly, today, in the most modern kitchens, using a meat mallet for at least 10 minutes. This operation allows you to spread the ribs and then to get an octopus from the meat more tender. An alternative is to freeze and thaw the octopus, this facilitates the relaxation of the fibers.

For each portion
Energy: 186.61 Kcal
Total Dietary Fiber: 0.00 g
Alcohol: 0.00 g
Water: 179.66 g
Total Protein: 22.72 g
Animal protein: 22.71 g
Plant protein: 0.01 g
Total lipids: 9.28 g
Animal Fats: 2.14 g
Plant Lipids: 7.14 g
Cholesterol: 154.29 mg
Available carbohydrates: 3.06 g
Starch: 0.00 g
Sugars: 3.06 g