Sicilian octopus salad 

Sicilian octopus salad is a typical dish of Sicilian cuisine that is actually served as an appetizer and not as a salad. For many seafood restaurants in Sicily it is customary to prepare buffet tables full of typical regional and local appetizers, but the Sicilian octopus salad is inevitable. Octopus salad can be served on a variety of occasions, from Sunday lunch to a festive lunch. A fish-based appetizer typical of Sicily, ideal in both summer and winter! As an appetizer for a fish dinner or lunch, it's perfect all year round, isn't it?

Ingredients

octopus about 900 gr

2 carrots

2 sticks of celery

1 clove of garlic

parsley

1 lemon

salt, pepper, extra virgin olive oil

Preparation

Wash the octopus by rubbing it with salt, clean the suction cups well and rinse under running water. Put a large pot full of water on the stove and as soon as it reaches the boil take the octopus by the head, immerse it and take it out of the water 3 times, at the third time immerse it completely and cook for about 15 minutes, the cooking time depends on the weight of the octopus so it is appropriate to try to pierce a tentacle with a fork to make sure it is cooked, Turn off the heat and let it rest in the pot for 10 minutes. Drain the octopus and let it cool completely. In the meantime, clean the vegetables, cut the carrots and celery into slices, pour them into a bowl and add the octopus cut into regular chunks, season with lemon juice, pepper, salt and oil, mix and finish with the chopped parsley, add the whole garlic, seal the bowl with plastic wrap and leave to flavor until before serving.