Snapguide

How to make octopus salad(ensalada de pulpo y carrucho)

A refreshing seafood salad. Served chilled!

1918
STEPS
INGREDIENTS
Ingredients

Ingredients

Here is the star of this show octopus. Yum. I purchased this octopus frozen and clean. If buying fresh it must be cleaned so please plan ahead.

Here is the star of this show octopus. Yum. I purchased this octopus frozen and clean. If buying fresh it must be cleaned so please plan ahead.

For this step I'm using my dear friend,the pressure cooker. He makes things so easy for me. In a pressure cooker i added 2 1/2 cups of water

For this step I'm using my dear friend,the pressure cooker. He makes things so easy for me. In a pressure cooker i added 2 1/2 cups of water

To the water i added some salt. No measurements needed. Taste the water and check if there is enough. That's all

To the water i added some salt. No measurements needed. Taste the water and check if there is enough. That's all

Add the octopus into the pot and bring it to a boil.

Add the octopus into the pot and bring it to a boil.

As soon as the octopus touches the hot water it changes color. Don't be alarmed.  I have put the cover on my pressure cooker to begin the tenderizing process.

As soon as the octopus touches the hot water it changes color. Don't be alarmed. I have put the cover on my pressure cooker to begin the tenderizing process.

After the pressure comes up cook the octopus on high for 25 minutes or until fork  tender. I own a Fagor Duo just in case you want to know.

After the pressure comes up cook the octopus on high for 25 minutes or until fork tender. I own a Fagor Duo just in case you want to know.

If you do not have a pressure cooker follow these steps but put more water in your regular pot and cook the octopus for 1 1/2hrs or until fork tender.

While the octopus was cooking I sliced the green olives. If you like black olives, add them in.

While the octopus was cooking I sliced the green olives. If you like black olives, add them in.

I then sliced the green pepper

I then sliced the green pepper

I continued by finely dicing them. I like to finely dice all my veg. If you want you can chop them to a bigger size. This is a personal choice.

I continued by finely dicing them. I like to finely dice all my veg. If you want you can chop them to a bigger size. This is a personal choice.

Now let's do the same for the red onions, we slice them and then dice them. Again leave them sliced or chop them. Your choice

Now let's do the same for the red onions, we slice them and then dice them. Again leave them sliced or chop them. Your choice

Let's put our veg in a large bowl, start with the green peppers

Let's put our veg in a large bowl, start with the green peppers

Next the olives

Next the olives

Then the finely diced red onion

Then the finely diced red onion

My pulpo is done you can tell by its rosy color & of course by testing it with a fork. It should be tender. I like mine al dente. If you like yours much tender keep cooking it ,but don't overcook it

My pulpo is done you can tell by its rosy color & of course by testing it with a fork. It should be tender. I like mine al dente. If you like yours much tender keep cooking it ,but don't overcook it

Its time to slice the pulpo.

Its time to slice the pulpo.

All sliced up

All sliced up

Now add the sliced octopus to the diced vegetables in the bowl.

Now add the sliced octopus to the diced vegetables in the bowl.

This step is totally optional. I added the scungilli next.  I chopped up the scungilli into pieces, since there was big chunks in the can.

This step is totally optional. I added the scungilli next. I chopped up the scungilli into pieces, since there was big chunks in the can.

If scungilli is not your thing, you can double up on the octopus or add other seafood such as cooked shrimps, calamari, clams,scallops or even fish. Either way it will be delicious.

I added the diced tomatoes in next.

I added the diced tomatoes in next.

I continued by adding 2 ONLY 2 pieces of bay leaves.

I continued by adding 2 ONLY 2 pieces of bay leaves.

I mixed this well and next comes the dressing.

I mixed this well and next comes the dressing.

The red wine vinegar is added

The red wine vinegar is added

next up the extra virgin olive oil

next up the extra virgin olive oil

The cracked pepper. Fresh is best but jarred is just as good.

The cracked pepper. Fresh is best but jarred is just as good.

Some salt to taste, no measurements. Taste as you go.

Some salt to taste, no measurements. Taste as you go.

Lastly the juice of 1 lemon.

Lastly the juice of 1 lemon.

Squirt it over or remove the juice of the entire lemon and add it to the salad.

Squirt it over or remove the juice of the entire lemon and add it to the salad.

Store it in a container and put it in the fridge to chill   a few hours.

Store it in a container and put it in the fridge to chill a few hours.

Enjoy this delicious octopus salad, from my home to yours.

  • 2.0lb Whole octopus, previously frozen
  • 1.0lb Can of Scungilli
  • 0.0c Red Onion,diced
  • 0.0c Olives, sliced
  • 1.0 Lge. Roma Tomato, diced
  • 0.0c Green Peppers, diced
  • Parsley roughly, chopped
  • 2.0 Bay leaves
  • 0.0c Red wine Vinegar
  • Juice of 1 lemon
  • 0.0c Extra Virgin Olive Oil
  • Salt to taste
  • Pepper to taste