Octopus With Lime And Grapefruit

Preparation:

Preparation: Wash the octopus, remove the central beak and any innards contained in the bag, then cook it in plenty of boiling water for at least an hour. Let it cool in the cooking water, drain it, peel it, remove the larger suction cups and finally cut it into small pieces. After washing and peeling it, cut the celery into slices and shell the pomegranate, then put them in a salad bowl and add the octopus. Sprinkle the bottom of a saucepan with a pinch of salt and pepper, then, little by little and stirring constantly with a fork, add four tablespoons of oil. Heat slightly, then add the grapefruit and lime juice, mix and turn off the heat. Dress the octopus salad with this still warm sauce, mix well and serve.