Here is a recipe by Singerfood for a really special octopus dish.
Clean the octopus thoroughly and cook it for about 30 minutes in water and vinegar, keeping the temperature below boiling point; check the consistency with a knife and when it is soft, and therefore cooked, switch off the heat, put a lid on the pan and leave it to stand for a least an hour.
In the meantime, prepare the salad ingredients. Clean the fennel bulbs and carrots and cut them into thin strips, transfer to a large bowl and add the olives, the capers, the oregano and the octopus, cut into pieces when it has cooled to just lukewarm.
Dribble in plenty of lemon-flavoured extra virgin olive oil and serve in jars with airtight tops, so it will be easier to take them on excursions.
This blog is ‘four-handed’: two hands in the kitchen and two at the keyboard. Singerfood stemmed from our desire to talk about a young couple’s kitchen: simple meals, wine, beer, pictures, smiles, and lots of music.