Octopus salad is one of the typical dishes of the Alghero seamen’s cuisine.
Take a not too small octopus (the ideal weight is between one and one and a half kilo), cut the tentacles into cubes, slice the head and put all in a saucepan or a pan.
Let it all cook at a low heat, without any seasoning, not even salt, only with the liquid that the octopus leaves during cooking.
When cooked, add olive oil and chopped garlic and parsley.
Be careful not to overcook the octopus, which always has to keep a certain texture.
Ingredients (4 portions):