Ensalada de Pulpo

Name: Ensalada de Pulpo
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lbs cleaned octopus (fresh or frozen-thawed); 2 bay leaf; 1 tsp whole black peppercorns; 1 cup roasted red peppers (jarred), drained, sliced; 1/2 cup green olives, pitted, halved; 1/2 red onion, thinly sliced; 2 celery stalks, thinly sliced; 1/4 cup sherry vinegar; 6 tbsp extra-virgin olive oil; 1 tsp smoked paprika; 1/2 tsp kosher salt; 6 tbsp fresh flat-leaf parsley, roughly chopped; 1 lemon, cut into wedges

70 minMediumServes 4370 cal/serving

SpanishSaladStovetopPescatarianMediterraneanLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreePork-FreeCorn-Free

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Ingredients

2 lbs cleaned octopus (fresh or frozen-thawed)
2 bay leaf
1 tsp whole black peppercorns
1 cup roasted red peppers (jarred), drained, sliced
1/2 cup green olives, pitted, halved
1/2 red onion, thinly sliced
2 celery stalks, thinly sliced
1/4 cup sherry vinegar
6 tbsp extra-virgin olive oil
1 tsp smoked paprika
1/2 tsp kosher salt
6 tbsp fresh flat-leaf parsley, roughly chopped
1 lemon, cut into wedges

Instructions

1

Bring a large pot of salted water to a boil. Add 2 bay leaf and 1 tsp whole black peppercorns. Carefully submerge the 2 lbs cleaned octopus (fresh or frozen-thawed) - dip it three times before fully lowering it in; this helps curl the tentacles.
2

Reduce heat to a gentle simmer. Cook the octopus for 40 to 50 minutes until a skewer slides into the thickest part of a tentacle with no resistance. Do not boil rapidly or the flesh becomes rubbery.
3

Remove the octopus and let it cool for 10 minutes. Cut the tentacles and body into bite-sized pieces, about 1/2-inch thick.
4

In a large bowl, whisk together 1/4 cup sherry vinegar, 6 tbsp extra-virgin olive oil, 1 tsp smoked paprika, and 1/2 tsp kosher salt to make the dressing.
5

Add the sliced octopus, 1 cup drained, sliced roasted red peppers (jarred), 1/2 cup halved green olives, pitted, 1/2 thinly sliced red onion, and 2 thinly sliced celery stalks to the bowl. Toss gently to coat everything in the dressing.
6

Refrigerate for at least 1 hour to let the flavors meld. Before serving, taste and adjust salt and vinegar. Scatter 6 tbsp roughly chopped fresh flat-leaf parsley over the top and serve with 1 cut into wedges lemon wedges.

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Questions

What is Ensalada de Pulpo?

A Spanish chilled octopus salad tossed with roasted peppers, olives, and a bright sherry vinegar dressing. Tender boiled octopus is the star of this elegant tapa. Plan ahead: chill for 1 hour before serving. This reference files it under Spanish salad: made on the stovetop, rated medium and about 70 minutes start to finish.

How long does Ensalada de Pulpo take?

As written, 70 minutes: 20 of prep and 50 of cooking. The longest single stretch is the hands-off wait in step 6, 1 hour.

Is there a substitute for smoked paprika in Ensalada de Pulpo?

The entry for Ensalada de Pulpo calls for 1 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Does Ensalada de Pulpo contain shellfish?

Yes: 2 lbs cleaned octopus (fresh or frozen-thawed). The full allergen list for this entry is shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Ensalada de Pulpo?

One serving (the recipe makes 4) is about 370 calories, with 24 g protein, 8 g carbohydrate and 14 g fat, plus 1 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list.

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