Yield: 6 servings
salt and pepper to taste finely chopped parsley olive oil A friend born in Portugal supplied this simple and excellent example of Portuguese home-cooking.
Precook 1 kg of octopus, drain and cool Cut it up into generous chunks. Beat 3 eggs, with a little milk salt and pepper to taste, and half a bunch of very finely chopped parsley. Coat the octopus pieces in the egg mixture and shallow fry in a little olive oil, turning them until are golden. Serve.
From Meryl Constance' column in the Sydney Morning Herald, "Raw Materials". 3/2/93. Courtesy, Mark Herron.