Octopus Salad (Ensalada de Pulpo)
Octopus salad is a refreshing dish that combines tender octopus with crisp vegetables, complemented by a zesty dressing. Drawing inspiration from various global cuisines, this versatile salad offers a harmonious blend of textures and flavors.
Ingredientes
For the Octopus:
- 10 oz Octopus
- 1 Stalk Celery
- 2 Sprigs of Thyme
- 1 Bay Leaf
- 1 tsp Chili Pepper
- Pinch of salt
- Pinch of sugar
For the Salad
- 1 Tomato
- 1 Cucumber
- 1 small Red Onion
- ½ Lemon
- ⅓ cup Olive Oil
- 2 Green Onions
- ½ Bunch of Parsley
Instrucciones
Prepare the Octopus
-
Clean the octopus under cold running water. Remove the beak and eyes and rinse the inside of the head thoroughly.
Prepare the Cooking Liquid
-
In a large pot, combine celery, thyme, bay leaf, chili pepper, salt, and sugar. Add water to the pot until the octopus is fully submerged, then heat until boiling.
Cook the Octopus
-
Once the water is boiling, dip the octopus tentacles first into the water three times, waiting a few seconds between each dip. This "shock" process helps the tentacles to curl beautifully.
-
After the third dip, fully submerge the octopus in the boiling water. Reduce the heat to low and simmer gently for about 45-60 minutes, until the octopus is tender when pierced with a fork.
Cool and Slice
-
Remove the octopus from the cooking liquid and let it cool. Once cooled, cut the octopus into bite-sized pieces.
Prepare the Salad Ingredients
-
While the octopus is cooling, dice the tomato and cucumber, slice the red and green onions, and finely chop the parsley.
Assemble the Salad
-
In a large bowl, combine the diced octopus, tomato, cucumber, and onions. Squeeze the lemon juice over the salad and drizzle with the Spanish olive oil. Toss until well combined.
Season and Serve
-
Season the salad to taste with additional salt, if needed. Garnish with chopped parsley and serve chilled or at room temperature.