Dried octopus salad (chatini ourite sec)

Dried octopus salad (chatini ourite sec)

Ingredients:
350 grams dried octopus,
3 medium ripe red tomatoes finely chopped,
1 large onion finely sliced,
2 tablespoons chopped coriander leaves,
optional: chopped green chillies,
2 tablespoons fresh lemon juice,
1 tablespoon light olive oil,
salt and pepper to taste.

Preparation:
Cut the dried octopus in lengths to fit into a deep saucepan. Soak the octopus in water overnight and leave at room temperature. Cover the container to avoid the dried octopus aroma from permeating through the house.
Boil the dried octopus for about 30-45 minutes or until the texture is very soft and suitable for eating. Test with a small knife or small skewer. Remove from boiling water and allow to cool. With a very sharp knife cut into half cm pieces. The thin pieces, cut into 1 cm lengths. Put aside. Some people like to quickly stir fry the boiled octopus pieces in a hot non-stick wok to impart a slightly grilled flavour and texture to the dried octopus pieces. If you like it that way, heat up a non stick wok and stir fry without oil the boiled octopus pieces. Do this very quickly and quickly remove the octopus pieces to stop burning this precious ingredient. Transfer into a large bowl.
Chop the ripe red tomatoes into small pieces, sized to your preference. Finely slice the onions and chop the coriander leaves. Optional: Chop the green or red chillies into small pieces. Quantity of chillies to your preference.
Mix all of the above ingredients with the octopus pieces in the large bowl. Add salt and pepper to taste. Gently mix together. Sprinkle with the lemon juice and the light olive oil and mix well together.
Enjoy as an accompaniment to other main courses with rice. Just delicious. Dried octopus has this incredible flavour that is unique to dried octopus.