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
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.
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.
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.
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.
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
Next the olives
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
Its time to slice the pulpo.
All sliced up
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.
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 continued by adding 2 ONLY 2 pieces of bay leaves.
I mixed this well and next comes the dressing.
The red wine vinegar is added
next up the extra virgin olive oil
The cracked pepper. Fresh is best but jarred is just as good.
Some salt to taste, no measurements. Taste as you go.
Lastly the juice of 1 lemon.
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.
Enjoy this delicious octopus salad, from my home to yours.
- 1/2lb Whole octopus, previously frozen
- 3/4lb Can of Scungilli
- 1/2c Red Onion,diced
- 1/4c Olives, sliced
- 1.0 Lge. Roma Tomato, diced
- 1/2c Green Peppers, diced
- Parsley roughly, chopped
- 2.0 Bay leaves
- 1/2c Red wine Vinegar
- Juice of 1 lemon
- 1/2c Extra Virgin Olive Oil
- Salt to taste
- Pepper to taste