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Octopus Salad - {Ensalada De Pulpo}

Type: Fish
Courses: Salads
Serves: 4 people

Recipe Ingredients

1   Octopus - (abt 5 lbs)
2   Bay leaves
2   Lemons - halved, plus
2   Lemons - juiced
3   Peppercorns
1/2 cup 118mlWhite wine
  Hot pepper sauce - to taste
1 lb 454g / 16ozSquid - cleaned, tubes only,
  Tentacles reserved for another dish
1   Red tomato - medium diced
1   Yellow tomato - medium diced
1   Red onion - small diced
4   Scallions - sliced
2 cups 320g / 11ozCooked garbanzo beans (chickpeas)
1/4 cup 59mlPitted Kalamata olives - sliced
1/2 cup 118mlOlive oil - divided
3 tablespoons 45mlRed wine vinegar
1 tablespoon 15mlChopped basil
1 tablespoon 15mlChopped cilantro
  Salt - to taste
  Freshly-ground black pepper - to taste
5   Annatto seeds
4   Garlic cloves - sliced
2   Hearts of palm - (14 oz ea) - drained, and
  Quartered lengthwise

Recipe Instructions

In a large stockpot, combine octopus with bay leaves, halved lemons, peppercorns, white wine, hot pepper sauce. Cook until the octopus is very tender, about 2 hours. Strain, cool, and peel the octopus.

Clean squid and open tubes flat. In a bowl, season squid and octopus. Grill quickly for 2 minutes on each side. Cool and slice thinly.

In a large bowl, combine squid, octopus, tomatoes, onions, scallions, garbanzo beans, and olives. In a separate bowl, prepare a vinaigrette with 1/4 cup of the oil, vinegar, basil, and cilantro. Season with salt and pepper. Pour on top of the seafood salad and toss well to combine. Set aside.

In a saute pan, heat up the remaining 1/4 cup oil with annatto seeds. Remove seeds and add the sliced garlic. Cook until cloves are golden brown. Add the hearts of palm. Continue to cook until the hearts of palm are brown. Add the lemon juice, and season. Serve the salad over the roasted hearts of palm.

This recipe yields 4 servings.

MELTING POT with Alex Garcia - (Show # MP-1B69) - from the TV FOOD NETWORK


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