This classic cold appetizer for a meyhane table is made by tossing tender, slowly simmered octopus with olive oil, lemon, and fresh herbs after it cools. It can be prepared ahead, making it easy to serve guests.
Add the cleaned octopus, bay leaf, and black peppercorns to boiling water. Reduce the heat and simmer until a fork pierces the octopus easily.
Drain the cooked octopus. Once cool, cut it into bite-size pieces.
Toss the octopus pieces with the red onion and parsley, then dress with olive oil, lemon juice, and salt.
Refrigerate for a few hours, then serve chilled.
Important: The octopus takes time to become tender. Continue simmering until a fork pierces it easily. Allergen: contains only seafood (octopus). Caution: Cooking time varies with the size of the octopus; use the fork test rather than guessing the time.
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