Octopus Salad (Ensalada de Pulpo)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3-1/2 pounds fresh or precooked octopus 4 bay leaves 1/2 tablespoon black peppercorns
2 sprigs cilantro 1 teaspoon salt 1/4 cup raspberry vinegar
3/4 cup olive oil 1/2 cup manzanilla olives 1/2 medium red onion, finely chopped
black pepper to taste



1 If using fresh octopus, in a large pot combine the octopus, bay leaves, peppercorns, cilantro, and water to cover, and bring to a boil. Reduce the heat and simmer for 1 hour. Drain and cool. Clean the octopus by cutting out the eyes and cut it into small pieces.
2 Whisk the remaining ingredients in a bowl. Add to the cooked octopus and refrigerate for at least 1 hour before serving, although it's better if left overnight.

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