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Ensalada de pulpo
Ensalada de pulpo: Puerto Rican octopus salad with peppers, onion, olive oil and vinegar
Ensalada de pulpo is a beach-shack favourite of Puerto Rico, sold at the kiosks of Luquillo and Piñones and made at home for summer gatherings and Christmas parties. Tender octopus is cut into bite-sized pieces and dressed with sweet peppers, red onion, olives, cilantro, olive oil and vinegar, then chilled so the flavours soak in. Lean protein with no starch, suitable as part of a balanced diet; eat it with a green salad rather than tostones. About 260 kcal and 8 g carbohydrate per portion. The usual mistake is undercooking the octopus, which leaves it rubbery; it needs a slow simmer until a skewer slides easily into the thickest part of a tentacle. Chef's tip: buy octopus frozen, or freeze fresh octopus for a day, because freezing tenderises it.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For cooking the octopus
For the salad
- 1 red pepperdiced
- 1 green pepperdiced
- 1 red onionfinely sliced
- 12 pimento-stuffed green olivessliced
- 1 handful fresh coriander (cilantro)chopped
- ¼ cup olive oil
- 4 tbsp white vinegar
- 1 tbsp lime juice
- ½ tsp salt
- ½ tsp black pepper
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What you'll need
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Method
0/5 doneStep 1: Put the 2 ⅝ lb octopus, cleaned (thawed if frozen) in a large pot with the 1 onion, 3 cloves garlic and 2 bay leaves and cover with cold water. Do not salt the water.
5 minStep 2: Bring slowly to the boil, then simmer gently, covered, for 50–70 minutes, until a skewer slides easily into the thickest part of a tentacle.
65 minStep 3: Leave the octopus to cool in its water for 20 minutes, then drain. Rub off any loose skin and cut into 1–2 cm pieces.
25 minStep 4: Mix the octopus with the 1 red pepper, 1 green pepper, 1 red onion, 12 pimento-stuffed green olives and 1 handful fresh coriander (cilantro).
5 minStep 5: Whisk the ¼ cup olive oil, 4 tbsp white vinegar, 1 tbsp lime juice, ½ tsp salt and ½ tsp black pepper and pour over the salad. Toss, cover and chill for at least 1 hour, and up to 2 days. Serve cold.
3 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 28 g
- Carbs
- 8 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ensalada de pulpo take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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