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Marinated Octopus SaladFour ServingsIngredients: 750 grams succulent tender baby pork meat ½ cup sunflower oil 4-5 leeks 1 large tomato 2-3 onions 1 slice of celery 1 small hot red pepper 1 tablespoon tomato paste 2 tablespoons paprika 1 full teaspoon hot red pepper ½ cup (Bulgarian) red wine ½ cup water 100 grams parsley leaves 2 laurel leaves black pepper salt Directions: Boil the octopus for 35 to 45 minutes (depending on the size). Take the octopus out of the boiling pot and cool it down under flowing cold water, removing the slippery red surface in the process. Cut away the mouth (‘head’) area and chop the octopus into one-inch cubes. Cut the pepper, onion, and tomatoes into smaller cubes and mix them with the octopus and the herbs, vinegar, and olive oil. Let the octopus marinate for about an hour before serving the salad. Moussaka RecipeClick here for a random recipe |
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