Mediterranean Octopus Salad

Ingredients:

• 1 lb octopus, cleaned and tentacles separated
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Juice of 1 lemon
• Salt and pepper to taste
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tbsp fresh parsley, chopped

Directions:

1. In a large pot of boiling water, cook the octopus for about 30-40 minutes until tender. Drain and let it cool.
2. Once cooled, chop the octopus into bite-sized pieces and place in a large mixing bowl.
3. In a small bowl, whisk together olive oil, garlic, oregano, smoked paprika, lemon juice, salt, and pepper to make the dressing.
4. Pour the dressing over the octopus and mix well to coat.
5. Add in the red onion, cherry tomatoes, Kalamata olives, and parsley. Toss gently to combine.
6. Refrigerate for at least 1 hour to allow flavors to meld.
7. Serve chilled and enjoy!