OCTOPUS in my AIOLI VERSION of LEMON JUICE, GARLIC, ONION, OLIVE OIL and MANZANILLA OLIVES, over GARLIC MOFONGO! YUMM!

Octopus is not a typical seafood that you eat weekly. For one thing, you don’t find it in grocery stores unless you order it through your fish monger. My daddy’s hobby was fishing. Often times, knowing that I love octopus, he would catch one and bring it home for me to cook it. Now, I never touched them while they were alive, (you know what I mean, smile). I learned early on to cook octopus, crabs, conch, fish, well; seafood, thanks to him!
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $23.59 or $11.80 per serving
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 2
 
Ingredients
1 lb. cooked octopus ($19.99)
2 tbsp. Manzanilla olives (.35)
1 Onion (.40)
5 cloves garlic (.35)
¼ c. olive oil ($1.25)
1 tbsp. Roasted pimento, sliced in small pieces (.40)
1 tsp. Adobo with Sazon (.20)
1 Sazon envelope (.15)
1 lemon (.40)
 
Directions
Since this octopus was pre-cooked, I only rinse the tentacles, pat them dry and slice them.
Chop the onion, garlic in a skillet with 1 tbsp. of olive oil until light golden.
Add the seasoning, olives and pimento and stir.
Add the sliced octopus, lemon juice and cook just until the octopus warmed up, about 2 to 3 minutes, then remove from stove and allow it to rest until you prepare the side that goes with this meal. You do not want to overcook the octopus because it will become tough.
HINT: Serve it with the MOFONGO recipe I posted yesterday! Smile.