Octopus with tomato salsa

Preparation of Salsa

Cut the tomatoes (1–2 pcs). Remove the seeds and excess liquid. Dice the flesh into small cubes. Chop the garlic (1 clove), red onion (1/4 pc), and parsley or basil (a few sprigs).

Mix the tomatoes, garlic, red onion, and herbs. Add olive oil (1 tbsp), lemon juice or wine vinegar (1 tbsp), salt (to taste), and black pepper (to taste).

Make the salsa bright in acidity. It will better highlight the flavor of the octopus.

Preparation of Octopus

Place the octopus tentacles (2–4 pcs) in a sturdy bag. Pound with a rolling pin or heavy board on all sides. Transfer the octopus to a pot. Fill with water so that it completely covers the tentacles. Add onion (1 pc), celery root (80–100 g), allspice (4–5 berries), parsley or herb stems (a few sprigs), and salt (to taste).

Bring to a gentle boil. Cook for 50–60 minutes until tender. For large tentacles, cook for 70–90 minutes.

Remove the octopus from the broth. Let it cool slightly. If necessary, cut into portions.

Heat a grill pan or rack. Brush with cooking oil (1 tbsp). Grill the octopus for 1–2 minutes on each side until golden brown. Remove from heat. Serve immediately with the tomato salsa.