Ensalada de Pulpo (Octopus Salad)

Ensalada de Pulpo


1 large octopus (4-5 lbs.)
3/4 c. onions
1 can pitted black olives*
1 garlic clove
1 tbsp. parsley
4-6 celery stalks
juice of 3-4 lemons
olive oil



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, clean (this means remove the eyes etc.), cut in small pieces and place the pieces in a bowl. Add the diced celery, the juice of the lemmons, the pitted olives sliced in half, the minced garlic, (a pilonazos), the diced onion, and the chopped parsley. Drizzle everything with olive oil and adobo(just a little bit).


Tips. Serve on a lettuce leaf with crackers on the side or white rice. Try using red onions for more flavor. Save time by using canned *octopus. You may need to adjust the recipe according to the amount of canned octopus. You can also use Manzanilla olives instead.


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