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Description
In Puerto Rico, beachside kioskos serve a light and refreshing ensalada de pulpo with a squeeze of lime that’s a great combination of tender, mild octopus, bright citrus, and flavorful aromatics. Octopus can be a little intimidating to work with if you haven’t made it before, but don’t be frightened. With the help of a pressure cooker, you can have absolutely tender and delicious octopus in no time. (You can also just simmer it in a pot.) Nowadays, most frozen and fresh octopus sold in grocery stores and seafood counters is already cleaned and prepped. If you just so happen to get an octopus that needs to be cleaned prior to cooking, just search online for how to remove the beak, eyes, and ink sac. Usually, a little prodding and a good rinse does the trick. Note that the total time to make the recipe includes cooling and marinating. The recipe is a Yummly original created by Reina Gascon-Lopez.
Ingredients
- 2 lb. octopus (whole, thawed and cleaned)
- 3 bay leaves (large, divided)
- 1 lemon (large, cut into thick slices)
- 1 Tbsp. black peppercorns
- 3 garlic cloves (large, whole)
- 8 cups water
- 1 green bell pepper (small, seeded and thinly sliced)
- 1 red bell pepper (small, seeded and thinly sliced)
- 1 yellow onion (small, thinly sliced)
- 1 tsp. dried oregano
- 3 garlic cloves (grated with a Microplane)
- 1 pinch kosher salt (large pinch)
- 1 pinch cracked black pepper (large pinch)
- 2/3 cup white distilled vinegar
- 2/3 cup extra-virgin olive oil
- lime wedges (for serving)
- plantains (chips, for serving)
Directions
- In a pressure cooker, place octopus, 2 bay leaves, the lemon slices, peppercorns, whole garlic cloves, and water into the cooking chamber. Pressure cook on high for 15 minutes according to the manufacturer’s instructions and then rapid release. Depending on the pressure cooker, the heating process will take some time before the active cooking begins. If you don’t have a pressure cooker, put the same ingredients in a large stockpot, adding more water if needed so the octopus is covered. Bring to a boil, covered. Then reduce the heat and simmer gently, turning the octopus over halfway through cooking, until octopus is tender enough that you can pierce it easily with a fork or knife, 30-60 minutes. Let octopus cool in its cooking liquid until it’s cool enough to handle, about 45 minutes.
- Transfer octopus to a work surface. Using a sharp paring knife or a pair of kitchen scissors, carefully separate the tentacles and cut them into small chunks. Slice the head and discard any tough pieces that wouldn’t be enjoyable to eat, typically the center area of the octopus where the tentacles stem from. (There’s no need to remove the skin.) Put the octopus in a large mixing bowl and set aside in the refrigerator.
- In a medium saucepan, combine bell peppers, onion, oregano, remaining bay leaf, and the grated garlic. Stir well. Add kosher salt and cracked black pepper, then pour in vinegar and olive oil. Bring mixture to a rapid boil over medium heat and cook until the onions are slightly translucent, about 5 minutes. Remove from heat and let cool for 5 minutes.
- Carefully pour warm dressing mixture over the bowl of octopus. Gently toss to combine, then partially cover, and marinate in the fridge at least 2 hours (but no more than 4 hours) before serving. If the octopus sits in the dressing for too long, it tends to get very chewy.
- Serve salad in bowls with fresh lime wedges and plantain chips, and enjoy!
NutritionView More
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Calories400Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol75mg25% |
Sodium70mg3% |
Potassium280mg8% |
Protein24g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A25% |
Vitamin C120% |
Calcium15% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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