Minorcan-style Octopus Salad (Ensalada de Pulpo al Estilo Menorquín)
Ensalada de Pulpo al Estilo Menorquín, or Minorcan-style Octopus Salad, is a refreshing and flavorful dish that originates from the beautiful island of Menorca in Spain. This salad is a perfect combination of tender octopus, fresh vegetables, and a zesty dressing, making it a delightful addition to any meal or gathering.
Ingredients
- 2 lbs octopus, cleaned and tentacles separated
- 1 red onion, thinly sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- In a large pot, bring water to a boil. Add the octopus and reduce heat to a simmer. Cook for 1 hour or until the octopus is tender.
- Remove the octopus from the pot and let it cool. Once cooled, chop the octopus into bite-sized pieces.
- In a large bowl, combine the chopped octopus, red onion, red bell pepper, green bell pepper, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make the dressing.
- Pour the dressing over the octopus and vegetables, and toss to coat evenly.
- Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 10g
Supplies
Large pot Chopping board Sharp knife Large bowl Small bowl
Tools
Whisk
Serving suggestions
Serve the Ensalada de Pulpo al Estilo Menorquín as a refreshing appetizer or as a light main course. It pairs perfectly with crusty bread and a glass of chilled white wine.
Tips & tricks
For the best flavor, allow the salad to marinate in the refrigerator for a few hours before serving.
Cost
$20