Preparation
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1.
Place the garlic cloves into the lemon juice and let stand for about an hour, then remove.
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2.
Mix Vegeta Delight stock with water, let stand for 5-10 minutes. Add olive oil, lemon juice and mix well.
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3.
Cook the octopus in water until tender, drain and let cool a little.
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4.
Cut the octopus in small pieces, combine with the prepared marinade and stir thoroughly.
Serving
Let the octopus salad cool, sprinkle with parsley and serve as a main meal with grilled toast bread.
Tip
In preparation of the marinade you can also use the water the octopus was cooked in.
