Ensalada de Pulpo (Puerto Rican Octopus Salad)
A refreshing and vibrant Puerto Rican-style octopus salad, featuring tender octopus mixed with crisp vegetables and a zesty vinaigrette. It's a perfect appetizer or light meal, often served with tostones.
🧂 Ingredients
- 1 lb Octopus(raw or pre-cooked, cleaned)
- 0.5 medium Green bell pepper(diced)
- 0.25 medium Red onion(thinly sliced)
- 0.5 cup Cherry tomatoes(halved)
- 0.33 cup Green olives(pitted and halved)
- 1 clove Garlic(minced)
- 2 tbsp Fresh cilantro(finely chopped)
- 3 tbsp Extra virgin olive oil
- 2 tbsp White vinegar
- 0.25 tsp Salt(or to taste)
- 0.125 tsp Black pepper(freshly ground, or to taste)
- 1 tbsp Lemon juice(optional)
👨🍳 Instructions
- 1
If using raw octopus, prepare it: Bring a large pot of salted water to a boil. Rinse the octopus. Dip the octopus three times in the boiling water, then reduce heat to a simmer and cook until tender (about 1 to 1.5 hours). Remove from water, let cool, then chop into 1-inch pieces. If using pre-cooked octopus, simply chop into 1-inch pieces.
- 2
Prepare the vegetables: Dice the green bell pepper, thinly slice the red onion, halve the cherry tomatoes, and halve the pitted olives.
💡 Tip: Chop vegetables to a size that is easy to eat with the octopus. - 3
In a large bowl, combine the chopped octopus, diced green bell pepper, sliced red onion, halved cherry tomatoes, halved olives, minced garlic, and chopped cilantro.
💡 Tip: Ensure all ingredients are well-distributed. - 4
In a small bowl, whisk together the extra virgin olive oil, white vinegar, salt, pepper, and optional lemon juice to create the dressing.
💡 Tip: Taste and adjust seasoning as needed. - 5
Pour the dressing over the octopus and vegetable mixture. Toss gently to combine, ensuring everything is evenly coated.
💡 Tip: Avoid over-mixing, which can make the octopus tough. - 6
Cover the bowl and refrigerate for at least 30 minutes to an hour to allow the flavors to meld.
💡 Tip: Chilling is essential for the flavors to develop.
💡 Pro Tips
- ✓For a quicker preparation, use pre-cooked octopus from your local market.
- ✓Adjust the amount of vinegar and olive oil to your preference.
- ✓Serve with tostones (fried plantains) for an authentic experience.
🔄 Variations
- Add a pinch of red pepper flakes for a touch of heat.
- Include finely chopped celery for added crunch.
- Substitute lime juice for lemon juice.