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Make This Delish Octopus Salad (It’s Easier Than It Sounds)

Escape to the beach with this sensational summer seafood salad: octopus in a lime vinagrette.

During the summer, it seems a modern torture to be stuck in artificial air conditioning, under artificial light, working at your desk trying to wrap up that project. Wouldn’t you rather be at the beach? I know that’s what I’d like.

Until you make it beachside, maybe you can drown your sorrows in a couple of after work cocktails, and a nice, beachside salad, like this Pulpo en Vinagreta. Slightly chewy, firm bites of baby octopus, soaked in a tangy vinegar marinade, with hot chilies and onions, you can almost smell the ocean breeze, and the sand under your feet.

Cooking the octopus is quite easy, although it takes a while. Simply place the baby octopus in a saucepan, add a few seasonings, and cover with water. Spanish chefs swear that boiling octopus in copper pots helps preserve the color but you could make do by adding a clean penny to your boiling pot. Once the octopus is cooked, cool the octopus, and chop it into bite-size pieces. Add the vinaigrette and you're done.

You can add a few other exotic touches to your octopus salad, such as chopped hearts of palm or chopped avocado. If you’re really jonesing for the beach, serve your Pulpo en Vinagreta in half a coconut instead of a ceramic dish or even spoon it over avocado halves.

Set your table with straw mats, turn on a foreign language flick, invite a summer breeze into the house by opening the windows, and shimmy into that bikini. Tomorrow you will be back at your desk again, but there is no reason you can’t have a smile on your face. 

Pulpo en Vinagreta 

  • 1 pound baby octopus
  • 1 lime, cut in half plus the juice of 2 limes
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon whole pepper
  • 1 tomato, seeded and chopped
  • 2 tablespoons cilantro, chopped
  • 1/2 cup chopped onions

Get the full recipe.

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