Pat T posted 12-09-98 9:29 AM
Pulpo Salad
(Octopus)
1 cup celery, chopped fine
2 cloves garlic, chopped fine
3 sprigs chopped parsley
juice of 3 lemons
salt and pepper to taste
1/2 tsp. oregano (optional)
1/2 tsp. basil (optional)
1 (2 to 4 lb.) octopus
Place pulpo in tap water and let boil 30 to 40 minutes.
Test pulpo for tenderness, cook pulpo too long and it becomes tough. Take head off and discard.
Chop pulpo in serving pieces. Mix in salad dressing and refrigerate.
This freezes well and can be made ahead of time.