Summary

Ingredients

• 1 large squid (s), fresh, approx. .2 kg
• 0.5 ½ glass beans, white, thick
• 6 stalks parsley, smooth
• sea salt
• 5 pinches Pimentón de la Vera, dulce
• 2 tablespoon olive oil
• 1 small onion (s), white
• 3 bay leaves
• 0.5 teaspoon ½ salt to cook for the pulpo
• 3 cloves garlic
• 1 teaspoon lemon juice, freshly squeezed

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Instructions

1. Cook the whole pulpo / squid in salted water with the bay leaves. The pulpo should be covered by the water. The cooking time is about 50 minutes. My pulpo weighed 1200 g. In any case, let the squid cool in the boiling water.
2. Drain the white beans. Cut the parsley. It doesn`t have to be cut so finely. However, finely chop the garlic. Cut the onion into cubes.
3. Remove the head from the cooled squid and cut everything into large slices. The suction cups can - but do not have to be removed. That is personal taste.
4. Put everything in a bowl and fold in the beans. Add the olive oil and lemon. Mix the parsley with the salad. Season with the few spices and sprinkle with Pimentos de la Vera. If you like, you can also use the hot paprika.
5. You can also serve a fresh baguette.