Octopus Salad

Time

135 min

Serving

4 persons

Calories

244

Rating

5.00 (1)

Have you ever tasted octopus? Its taste resembles calamari, but it is a bit more gentle and meatier. The octopus salad, which is also called “ensalada de pulpo” in Mexico, is very easy to cook, although, the cooking process will take some time. It has great taste, which will certainly make it the highlight of our festive table!

Ingredients

  • octopus : 1 kg
  • salt : 0.5 tsp (to your taste)
  • oregano : 3 piece (fresh large sprigs)
  • parsley : 5 piece (fresh large sprigs)
  • cilantro : 3 piece (fresh large sprigs)
  • cucumber : 1 cup (chopped)
  • red onion : 0.5 cup (finely chopped)
  • green onion : 3 piece (sliced)
  • Jalapeno : 1 piece (fresh, seeded and minced)
  • dried oregano : 0.5 tsp
  • lime juice : 2 Tbsp
  • apple cider vinegar : 2 Tbsp
  • olive oil : 0.25 cup
  • tomatoes : 2 cup (chopped and seeded)

Metric Conversion

Stages of cooking

  1. If you buy a frozen octopus, then it should be cleaned already. In case you use fresh octopus, you will need to clean it properly. Keep that in mind prior to proceeding to the cooking process.

  2. Take a large pot, pour water inside and add salt. Wait until the water boils and put the octopus into the pot. Boil for about 2 minutes. Take it away from the pot and let it cool down.

  3. Cut the boiled octopus into large pieces and throw away all the parts, except for the meat. Mix parsley, cilantro and fresh oregano in a covered casserole dish and put the octopus pieces above the herb layer.

  4. Cover the baking dish and cook in the oven at 120 C (250 F) for about 1.5-2 hours. Check the meat to make sure it is tender. The overall baking time may vary with regard to the sizes and weight of the octopus you have got.

  5. As soon as the octopus is cooked well, remove it from the oven and let it cool down. Chop the octopus pieces now and place them into a bowl.  

  6. Add red onion, cucumbers, cilantro, scallions, dried oregano and jalapeno pepper. Then sprinkle with lime juice, olive oil, cider vinegar and salt. Stir the ingredients of the salad. Cover it well and keep in the fridge for about 2 hours. You can leave it in the refrigerator overnight as well. Prior to serving your octopus salad, add chopped tomatoes. Enjoy!

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