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.
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
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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.
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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.
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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.
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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.
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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.
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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.