Summary

Ingredients

• 1 kg squid (s) (octopus or pulpo), raw
• 0.5 liter ½ red wine
• 2 tablespoon soup greens, dried (finished product)
• 0.5 ½ onion (s)
• sea-salt
• pepper
• 1 red pepper (s)
• 1 yellow pepper (s)
• 1 large carrot (s)
• 0.5 ½ onion (s)
• 2 bunches parsley
• salt and pepper
• vinegar
• olive oil

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Instructions

1. Make a brew from water, red wine, onion, salt, pepper, soup greens and cork (so that the octopus does not harden, it is best to add a red wine cork to the brew) and bring it to the boil.
2. Then add the octopus to the boiling broth (if not bought ready to cook, remove the ink bag beforehand!). Let it cook for about 45 minutes. Then pour off the broth and rinse the octopus under cold water, rubbing the skin a little.
3. During the cooking time, chop the peppers, carrots, onions and parsley into small pieces.
4. Cut the quenched and cleaned octopus into pieces, throw away the eyes and inner workings. Put the still warm pieces in a bowl with the chopped vegetables. Mix with salt, pepper, vinegar and olive oil and season to taste.
5. Let the whole salad steep for at least an hour, season again if necessary.
6. The salad tastes best when it soaks in the refrigerator overnight.