Stipe's Octopus salad

A fisher man and restoruant owners Stipe's recepie for the traditional summer octopus salad from the Island Hvar, in Dalmatia

Ingridients:

1 Onion,

1 tomatoe,

Handfull of capers,

A fresh or frozen octipous, Olive oil

Red vine vinager

Half a lemon (potatoes) Preparation:

Don't be fooled also to belive fresh octopus is better than frozen. Freezing makes the octopus less ruberry and more tender so when you buy it fresh freeze her and thaw before cooking.

Boil the octopous whole for about half hour or until when you prick it with a fork the meat is tender. When its boiled dice it in to equal small squares and leave to chill.

Add a hand full of large capers.

Diced ognion

Diced deliciousley smeling tomatoe.

Season with olive oil, sea salt, and red vine vinager. I prefer to add a squease the juice of a lemon. Add a little origanoe. If you intend to feed a lot of people with this salad you can add a few diced -boiled potatoes or boiled chick peas to the salad. Enjoy whilst dipping fresh crustey bread into the vinegarete.