Insalata di Polpo (Octopus Salad)

By polloazul

Ingredients

• 4 lb. cleaned frozen octopus, thawed and rinsed
• 1 1/4 cups olive oil
• 1/3 cup kosher salt, plus more
• 6 tbsp. crushed red chile flakes
• 1/2 cup finely chopped parsley
• 4 cloves garlic, minced
• 1 rib celery, minced
• Juice of 1 lemon
• Freshly ground black pepper, to taste

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

Place octopus, ½ cup oil, salt, and chile flakes in an 8-qt. saucepan, cover with water by 1", and boil; cook until tender, 2-3 hours. Drain octopus; discard head, and peel off skin. Cut tentacles into 1" pieces.
Transfer to a bowl; toss with remaining oil, parsley, garlic, celery, juice, and salt and pepper. Cover; let sit for 1 hour to blend flavors.