Preparation

clean and knead the octopus, wash it and bring to a boil to cook in a little water.
when it is cooked, drain it, let it cool and then cut it into pieces and season with salt.
arrange the pieces of octopus on a platter previously lined with lettuce leaves.
Apart, mix the chopped onion, garlic cloves and parsley, and the tomato cut into pieces and season everything with oil, vinegar, salt and pepper.
pour the sauce over the octopus, decorated with the eggs cut to the segments.
serve cold.

Ingredients

  • 1,200 kg of octopus
  • 1 finely chopped onion
  • 2 garlic cloves
  • 1 sprig of chopped parsley
  • 1 ripe but tough tomato
  • 2 dl of olive oil + -
  • 1 dl of vinegar + -
  • 2 boiled eggs