Friday, August 24, 2012

Ensalada de Pulpo (Octopus Salad)


1 small Octopus
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
¼  teaspoon sea salt
1 teaspoon paprika
1 teaspoon adobo seasoning
1 teaspoon ground black pepper
½ chopped onion (red can be used)
½  chopped green bell pepper
½ chopped red bell pepper
1 medium diced tomato
8-12 sliced olives (calamata & Spanish)
1 tablespoons each of chopped fresh parsley & cilantro


Note: I picked up this little tip along the way (if you put a cork in the pot with the octopus it will help with tenderizing, crazy but it works)


1.       Rinse the octopus, place in a large pot and cover with cold water.

2.       Add salt (and a cork if you like) and simmer for 45 minutes or until tender when pierced with a knife. Drain in a colander.

3.       With the octopus still warm, under running water, rub the dark skin off the tentacles and discard along with the gut and beak.

4.       When cleaned, cut into largish pieces

5.       Place in a bowl and in olive oil and the rest of the ingredients

6.       Top with parsley and cilantro, then toss to combine.

7.       Cover and refrigerate for couple hour to chill or even overnight



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