Puerto Rican Octopus Salad Recipe
Did you ever try the most popular dish, Puerto Rican Octopus Salad? It is a delicious salad dish that is even easy to make. The flavorsome vegetables along with the boiled octopus make this dish a great option for lunch or dinner. It is an incredibly delicious food option that can be easily prepared in less than 1 hour.
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Servings: 4
Calories: 611kcal
Equipment
- A knife
- A Pot
- Water pot
- A scissor
- Spoons
- A pan
Ingredients
- Vibrant bell pepper diced, to add a pop of color and a crisp texture
- Juicy lemon freshly squeezed, to bring a refreshing citrusy note to the dish
- Coarse salt to enhance the flavors and bring out the natural taste of the octopus
- Smooth and fruity olive oil drizzled generously, to enrich the dish and add a luxurious touch
- 1 middle-sized octopus tender and flavorful, perfect for a delightful seafood dish
- 2 or 4 ripe tomatoes juicy and bursting with flavor, to create a luscious tomato base
- Tasty olives briny and rich, to provide a delightful tang and depth of flavor
- A handful of fragrant cilantro leaves finely chopped, for a fresh and herbaceous aroma
- Dried oregano adding a hint of earthiness and complexity to the dish
- White vinegar a tangy and acidic ingredient that adds brightness to the octopus
- 4 middle-sized onions thinly sliced and caramelized for a sweet and savory element
Instructions
- Take the octopus to the sink in a pot. Clean it for a few minutes using sea salt and freshwater. Cut the legs of the octopus with scissors.
- Rinse off the octopus with fresh water to ensure it is properly cleaned. Place the octopus in a pot and fill it up with enough water to boil the octopus. Boil for 30-40 minutes.
- Roast some red bell pepper until both sides are browned. Cut the tomatoes and remove all the seeds before cutting them into small pieces.
- Cut the olives in half and chop up the cilantro into tiny sizes. Chop up the onions to make them all a uniform size.
- Clean the roasted bell pepper with fresh water and cut into small pieces. Cut both the red and green bell peppers into small pieces as well.
- Add all the vegetables to a bowl and mix them up using a spoon. Mix in some extra olive oil if desired.
- Take out the boiled octopus from the pot and cut it into small pieces. Add the octopus to the bowl of vegetables and everything together. The Puerto Rican octopus salad is now ready to be served! Take a cup and fill it with the salad.
Notes
- You can serve this delicious Puerto Rican octopus salad as a side dish or an appetizer.
- It is important to use only fresh ingredients for the best flavor and texture.
- The Octopus needs to be boiled in salted water until it's cooked through but still tender.
- Make sure to add all of the ingredients carefully so they are distributed evenly in the dish.
- The salad can be served chilled or at room temperature with some freshly squeezed lemon juice.
- It is recommended to let the flavors of the Puerto Rican octopus salad blend together for at least 5 minutes before serving, as this will enhance its flavor even more.
