Octopus Salad
1 lb Cooked Octopus Panamei
3 Tbsp olive oil
1 lemon, juiced
1 large garlic clove, minced
½ tsp cayenne pepper
2 Tbsp fresh parsley, chopped
Sea salt, to taste
Lemon wedges, to garnish
In a bowl, crush the garlic with 1 tsp of salt. Add the cayenne pepper and paprika, stir.
Add olive oil and lemon juice. Mix well.
Toss the octopus and mix until it is evenly coated.
Add fresh parsley.
Transfer to a serving dish, garnish with lemon wedges.
Serve and enjoy!
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