- 1 (4 oz) tin Matiz Octopus in Spanish Olive Oil
- ¼ c red onion, sliced paper thin, less if desired
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp fresh parsley, chopped
- 1 tbsp capers
Open tin and drain half the olive oil. Place octopus and remaining oil in a mixing bowl. Add remaining ingredients and toss to coat. Allow to marinate 15 minutes before serving.
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