1 kg of small octopus, cleaned and shell-less, reserving the tentacles
1 tablespoon of olive oil (30 ml)
6 green onions cut into thin rings
salt and black pepper to taste
lettuce leaves for lining the salad bowl
1 kg of small octopus, cleaned and shell-less, reserving the tentacles
1 tablespoon of olive oil (30 ml)
6 green onions cut into thin rings
salt and black pepper to taste
lettuce leaves for lining the salad bowl
Cut the octopus into fine strips
Heat the olive oil and add the strips and tentacles of the octopus
Season with salt and black pepper to taste
Fry, stirring for 2 minutes until the octopus is opaque
Drain well and refrigerate
When serving, place in a salad bowl lined with lettuce leaves and sprinkle with green onion
Serve at room temperature.
