Refreshing Octopus Salad

Octopus is best when bought fresh at your local fish market. Many people think that cooking octopus is an intricate process - but it's not. In fact, it is very simple and preparing for it requires almost nothing. When picking out your octopus, ask your fish guy to please remove its ink and beak, then you're all set. Octopus is delicious and when cooked properly, a tender delicacy. Perfect for a summer salad or a tangy ceviche. Octopus can be grilled as well as stewed, but in this recipe you will boil it until perfection.

Ingredients:

1 fresh small octopus
½ cup of blueberries
¼ of a small yellow onion, diced
1 lemon, quartered
Juice of 2 lemons
2 tablespoons of good quality extra virgin olive oil
Salt and pepper

Preparation:

1. Place a 5 quart pot filled with water ¾ of the way, over high heat.

2. To the water add one quartered lemon and a pinch of salt and pepper. Bring to a boil.

3. Once your octopus is clean and the water is boiling, you're going to temper the octopus, which means hold it by the head, and let the tentacles hang down and slowly introduce it into the boiling water, then remove. Temper twice before adding the entire octopus to the water. This prevents the flesh of the animal from becoming chewy and rubbery, by introducing it to the hot water in stages. I would suggest leaving the octopus out of the fridge for a few minutes prior to cooking, but still temper it.

4. Allow the octopus to cook for 45 minutes if it is small or 1 full hour if it is large, covering the pot ¾ of the way.

5. When done remove and let it rest for 6 to 8 minutes. When you cut into the octopus, the knife should go right through it. Continue cutting the octopus into smaller pieces and place them in a bowl.

6. Add the onions, lemon juice, olive oil, salt and pepper to taste and the blueberries last. Gently mix, evenly coating the octopus pieces with the liquids but trying not to smash the blueberries.

Put over lettuce or eat it as is, ceviche style.

Makes 2 servings.