Grilled Octopus Salad (Insalata di polpo grigliata)

INGREDIENTS: (4 servings)
1 Octopus (1 - 1,5 kg)
300 gr. Pachino Tomatoes
2 Sweet Peppers (green and red)
5 Cloves red Garlic
2 Amalfi Lemons
Hot pepper
Parsley
Coriander
Extra Virgin Olive Oil
Salt and pepper

VIDEO RECIPE
Octopus Salad (Insalata di Polpo)

Squeeze 2 lemons and beat in 3 tablespoons of olive oil, 1 tablespoon of finely chopped parsley, 2 crushed
cloves garlic, little hot pepper and salt and pepper to your taste.
Buy the octopus ahead of time, clean it and freeze it.
Unfreeze at room temperature the night before cooking.
Wrap the fish in a cloth and beat it firmly for about a minute to soften the meat.
Boil unsalted water in a large pot, add 2 or 3 corks (to help keep the meat tender) and cook the octopus 4/5
times for about 35 minutes.
Let the fish cool in the water for about two hours, then cut it in slices and let sit.
Cut the tomatoes in halves.
In a skillet, heat over high flame little olive oil and sauté the fish and tomatoes for a few minutes. Season with salt.
Arrange on a serving dish a layer of sweet peppers (previously blanched and cut in strips) alternating the colors, sprinkle with some coriander and cover with the fish and tomatoes.
Dress with the sauce and some chopped parsley.

Thanks to Government of the Region of Lazio Department of Agriculture