Octopus Salad

Ingredients

• 800 g pre‑cooked octopus
• 6 tbsp Olive oil
• 500 ml white wine
• 200 ml white wine vinegar
• 6 black peppercorns
• Salt
• 1 yellow bell pepper
• 1 red bell pepper
• 1 bulb large fennel
• 3 tbsp finely chopped parsley

Instructions

1. 1.

   Cut the octopus into small pieces. Heat the olive oil in a pot and sear the octopus pieces on all sides. Deglaze with white wine. Add vinegar and peppercorns, bring to a boil. Cover the pot and simmer the octopus over low heat for about 50 minutes until tender.

2. 2.

   Meanwhile wash the bell peppers, halve them, remove seeds and dice into small cubes. Clean, rinse and cube the fennel bulb.

3. 3.

   Season the cooked octopus with salt and let it cool. Add the fennel, peppers and parsley to the octopus and stir well. Let it rest at room temperature before serving. Fresh white bread pairs nicely.