2/3 cup of olive oil (160 ml)
1/3 cup of lemon juice (80 ml)
4 cloves of garlic, minced
3/4 teaspoon of smoked paprika, minced
1/2 teaspoon of black pepper
2 1/2 cups of salted leaves (300 g), chopped
20 green olives stuffed with red pepper, sliced (90 g)
2 tablespoons of salt
1 kg of small octopus, cleaned, cut into thin strips
2/3 cup of olive oil (160 ml)
1/3 cup of lemon juice (80 ml)
4 cloves of garlic, minced
3/4 teaspoon of smoked paprika, minced
1/2 teaspoon of black pepper
2 1/2 cups of salted leaves (300 g), chopped
20 green olives stuffed with red pepper, sliced (90 g)
2 tablespoons of salt
1 kg of small octopus, cleaned, cut into thin strips
In a medium bowl, combine the olive oil, lemon juice, garlic, smoked paprika, black pepper, and salted leaves. Reserve
In a large pot, bring 3 liters of water to a boil on high heat
Add the salt, add the octopus, and cook until it becomes opaque and tender (about 1 minute)
Remove from heat and drain
Transfer to the bowl with the sauce
Mix well with a wooden spoon, cover with plastic wrap and refrigerate for at least one day or 3 hours
Check the seasoning before serving and add more salt if necessary
Serve chilled
Each portion is approximately 400 calories
