Ensalada De Pulpo (canarian Octopus Salad)
Ensalada de Pulpo, or Canarian Octopus Salad, is a traditional dish from the Canary Islands that features tender octopus marinated in a zesty dressing. This refreshing salad is perfect for a light and flavorful meal, especially during the warm summer months.
Ingredients
- 2 lbs octopus, cleaned and tentacles separated
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1 red onion, thinly sliced
- 2 tomatoes, diced
- 1 green bell pepper, thinly sliced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a large pot of boiling salted water, cook the octopus for 45-60 minutes until tender. Drain and let it cool.
- Cut the octopus into bite-sized pieces and place in a large bowl.
- In a small bowl, whisk together the olive oil, white wine vinegar, salt, and pepper.
- Pour the dressing over the octopus and add the red onion, tomatoes, green bell pepper, and parsley. Toss to combine.
- Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 12g
Supplies
Large pot Knife Cutting board Bowl
Tools
Whisk Cover for refrigeration
Serving suggestions
Serve the Ensalada de Pulpo as a starter for a seafood-themed dinner or as a light lunch accompanied by crusty bread.
Tips & tricks
For the best flavor, allow the salad to marinate in the refrigerator for several hours before serving.
Cost
$20