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Puerto Rican Pulpo Salad Recipe

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Ensalada de Pulpo (Octopus Salad) Delish D'Lites
Ensalada de Pulpo (Octopus Salad) Delish D'Lites from www.delishdlites.com

Description

Puerto Rican pulpo salad is a refreshing and delicious seafood dish that is perfect for summer gatherings. The main ingredient is octopus, which is boiled until tender and then mixed with a variety of fresh vegetables and herbs. The salad is then dressed with a tangy and flavorful vinaigrette that brings all the ingredients together.

Prep Time

The prep time for this recipe is around 20 minutes.

Cook Time

The cook time for the octopus is about 45 minutes.

Ingredients

  • 1 lb octopus
  • 1 red onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Equipment

  • Large pot
  • Large mixing bowl
  • Whisk

Method

  1. Bring a large pot of salted water to a boil.
  2. Add the octopus to the boiling water and reduce the heat to a simmer. Cook for 45 minutes or until the octopus is tender. Remove from heat and let cool.
  3. In a large mixing bowl, combine the sliced onions, bell peppers, cherry tomatoes, parsley, and cilantro.
  4. Once the octopus has cooled, cut it into bite-sized pieces and add it to the mixing bowl.
  5. In a small mixing bowl, whisk together the olive oil, red wine vinegar, lime juice, honey, Dijon mustard, salt, and pepper.
  6. Pour the vinaigrette over the salad and toss to coat all the ingredients evenly.
  7. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
  8. Serve chilled and enjoy!

Notes

Make sure to remove the beak of the octopus before cooking. This can be done by cutting off the head and using a knife to remove the hard beak in the center.

Nutrition Info

This recipe makes 4-6 servings. Each serving contains approximately:
  • Calories: 240
  • Carbohydrates: 13g
  • Protein: 20g
  • Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 60mg
  • Sodium: 350mg
  • Potassium: 560mg
  • Fiber: 3g
  • Sugar: 8g
  • Vitamin A: 48% DV
  • Vitamin C: 220% DV
  • Calcium: 6% DV
  • Iron: 15% DV

Recipes FAQ

Can I use frozen octopus?

Yes, frozen octopus can be used. Make sure to thaw it completely before cooking.

Can I substitute the octopus with another seafood?

Yes, you can substitute the octopus with cooked shrimp or calamari.

Can I make this salad in advance?

Yes, this salad can be made up to 24 hours in advance. Just make sure to store it in an airtight container in the refrigerator.

Recipe Tips

  • Make sure to not overcook the octopus, as it will become tough and rubbery.
  • Adjust the amount of dressing to your preference. Some people prefer a more lightly dressed salad, while others like it heavily dressed.
  • For added flavor, you can grill the octopus instead of boiling it.
  • Feel free to add other vegetables to the salad, such as cucumbers or avocado.

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