Calamari Tapa

Ingredients

• 1 kg fresh octopus (or frozen if preferred)
• 0.13 l cold‑pressed olive oil
• 4 lemons (juice)
• Salt
• ground pepper

Instructions

1. 1.

   Wash the octopus (if thawed) under running water, scrub the tentacles well with a brush or fingers. Bring plenty of salted water to a boil and add the whole octopus; simmer for 10–15 minutes until cooked through (the skin turns dark pink).

2. 2.

   Drain and cut into bite‑sized pieces with a sharp knife. Let cool. Whisk together olive oil, lemon juice, salt, and ground pepper to make a sauce. Arrange the octopus pieces on small plates, drizzle with the sauce, skewer with toothpicks, and serve cold.