Ensalada de Pulpo
Ensalada de Pulpo is a Puerto Rican-style octopus salad with onions, peppers, and olives. It's usually served with tostones.
Equipment
- 1 Deep Pot
Ingredients
- 1 large octopus 4-5 lbs.
- 3/4 c. onions
- 1 can pitted black olives*
- 1 garlic clove
- 1 tbsp parsley
- 4-6 stalks celery
- juice of 3-4 lemons
- olive oil
- adobo
Instructions
- In a big deep pot, place the octopus*, add lots of water to cover it completely, and add salt
- Cook the octopus on medium heat for approximately 1 3/4 hours or tender
- When it's done, place it in a deep bowl to cool
- After it cools down, clean (this means take out the eyes etc.), cut in small pieces and place the pieces in a bowl
- Add the diced celery, the juice of the lemons, the pitted olives sliced in half, the minced garlic, (a pilonazos), the diced onion, and the chopped parsley
- Sprinkle everything with olive oil and adobo(just a little bit)
Video
Notes
Tips
Serve on a lettuce leaf with crackers on the side or white rice Try using purple onions for more flavor Save time and buy the canned *octopus. You may need to adjust the recipe according to the amount of canned octopus You can also use Manzanilla olives instead
Serve on a lettuce leaf with crackers on the side or white rice Try using purple onions for more flavor Save time and buy the canned *octopus. You may need to adjust the recipe according to the amount of canned octopus You can also use Manzanilla olives instead