Welcome to the world of Ensalada de Pulpo (octopus salad). This classic Spanish tapa is a refreshing and tasty appetizer that impresses guests. The combination of tender octopus, crisp vegetables, and bright citrus dressing makes for a light yet filling starter to any meal.
While octopus may seem intimidating to prepareâThis salad is easy to make. The essential lies in cooking the octopus to tenderize it, and once ready, toss it with fresh tomatoes, onions, olives, and herbs to allow the flavors to mingle. A drizzle of olive oil and citrus juice pulls it all together.
The result is an octopus salad bursting with textures and flavorsâSweet tomatoes, briny olives, onions, and tender chunks of octopus. It’s the perfect way to showcase high-quality ingredients. Best of all, you can make it ahead of time and serve either chilled or at room temperature, making it a great do-ahead dish for entertaining.
Follow along as I share my tips and tricks for flawless ensalada de Pulpo every time. With these techniques, you’ll be serving up this Spanish favorite!
Octopus Salad
Equipment
- Large pot
- Slotted spoon
- Mixing bowl
- Whisk
- Tongs
- Serving platter
Ingredients
- 1-pound octopus tentacles, cleaned
- 1â2 cup extra virgin olive oil
- 1â4 cup sherry vinegar or red wine vinegar
- 1 clove garlic, minced
- 1â4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 pound baby potatoes, boiled until just tender
- 1â2 cup pitted Spanish olives
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Video
Notes
Procedure For Making Ensalada de Pulpo recipe
- Rinse the octopus under cold running water. Take a large pot and bring several quarts of water to a boil, and add the octopus tentacles and boil for 20-25 minutes until very tender. Drain and set aside to cool.
- While the octopus is cooking, make the dressing in a mixing bowl and whisk together the olive oil, vinegar, garlic, paprika, and a large pinch of salt and pepper. Set aside.
- Once cool enough to handle, chop the octopus into 1-inch pieces. Place in a bowl along with the boiled potatoes, olives, tomatoes, onion, and parsley.Â
- Pour the dressing over the octopus mixture. Toss gently with tongs until everything tastes, and adjust the seasoning if needed.
- Transfer the salad to a serving platter or divide it among individual plates. Garnish with lemon wedges. Serve chilled or at room temperature.
Tips and Tricks
- When buying octopus, look for purple and firm with suction cups intact to avoid any with milky white skin.Â
- Massage the octopus under cold running water to help tenderize it before cooking. The motion helps relax the muscle fibers.Â
- Simmer the octopus low and slow – never boil rapidly. This extended cooking gently breaks down the collagen for a melt-in-your-mouth texture.
- Let the octopus cool before chopping & cutting, while hot can make it rubberyâChilling firms it up for better chopping.
- Use a sharp knife and chop the octopus into uniform pieces for even cooking. Around 1-inch pieces are ideal.
- Go easy on acidic ingredients like vinegar and lemon juice, which can toughen the delicate octopus.
- Serve the salad within a few hours of dressing for the best texture and flavor.
- Round out the salad with crusty bread, fresh herbs, cured meats, or other Spanish tapas for a whole meal.Â
Conclusion
Ensalada de Pulpo may have a short ingredient list, but it delivers big, bold flavors that satisfy you, your family, and your guests. With its combination of octopus, crisp vegetables, and bright citrus dressing, this Spanish salad makes an elegant starter or light lunch.
Spend time cooking the octopus, and you will get tender, succulent pieces that pair perfectly with the fresh accompaniments. We advise you to impress your family and friends with culinary skills by serving this Mediterranean delight. The only question isâWill you have any left for seconds? If you truly wanted to take this dish to the next level, we recommend serving it with our luxurious Truffle Cream Sauce.