Octopus Salad with White Beans

Ingredients

• 200 g dried white beans
• 1 octopus (pre‑cooked, about 800 g)
• 75 ml white wine vinegar
• Salt
• 2 Garlic cloves
• 2 tbsp lemon juice
• 6 tbsp Olive oil
• Pepper
• 4 tbsp freshly chopped parsley

Instructions

1. 1.

   Soak the beans overnight covered with water. Drain and place them in a steamer pot. Add the washed octopus, cover with water, add vinegar, seal and cook on high heat until the first stage is reached. Cook for about 15 minutes, then quickly test with a fork; if it slides easily through the meat, it’s tender. If not, reseal and simmer a few more minutes. Open, season with salt, and let cool in the broth.

2. 2.

   Peel and finely chop the garlic. Mix with lemon juice, some cooking liquid, and olive oil, seasoning with salt and pepper.

3. 3.

   Cut the octopus into bite‑sized pieces and toss with the dressing. Add the drained beans and refrigerate for at least 2 hours. Before serving, fold in parsley and adjust seasoning.