Calamari and Pea Salad

Ingredients

• 400 g Frozen peas
• 1 kg small cooked octopus (ready to use)
• 2 onions
• 1 Garlic clove
• 2 tbsp olive oil
• a splash of dry white wine
• 1 sprig parsley
• Lemon juice
• Salt
• ground pepper

Instructions

1. 1.

   Let the peas thaw. Rinse the octopus under running water, pat dry and halve it. Peel the onions and garlic. Slice the onions into strips and the garlic into rounds. Sauté the octopus with onions and garlic in hot olive oil for 4-5 minutes, not too hot. Deglaze with wine, add parsley (reserve a few leaves for garnish) and simmer gently on low heat for another 4-5 minutes. Remove from heat, discard the remaining parsley, fold in the peas. Let it cool slightly and season with lemon juice, salt and pepper. Serve garnished with parsley.

2. 2.

   Serve with fresh white bread.