Ensalada De Pulpo Octopus Salad Recipes

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OCTOPUS SALAD



Octopus Salad image

Provided by Food Network

Categories     main-dish

Time 2h40m

Number Of Ingredients 9

1 octopus (4 to 5 pounds)
4 stalks celery, medium diced
4 lemons, juiced
1 can large pitted olives, halved
1 clove garlic, minced
3/4 red onion, medium diced
1 tablespoon parsley, chopped
Olive oil
Salt and pepper, to taste

Steps:

  • In large stock pot boil octopus until tender (1 hour 45 minutes to 2 hours). Take out and let cool. When cool, clean and slice. In a large mixing bowl, add celery, juice from the lemons, olives, garlic, onion, parsley, and sprinkle with olive oil. Mix well and season salad with salt and pepper. Remove from mixing bowl and serve at room temperature.

ENSALADA DE PULPO: OCTOPUS SALAD



Ensalada de Pulpo: Octopus Salad image

Provided by Food Network

Categories     side-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 21

1 (5 pound) octopus
2 bay leaves
2 lemons, cut in half, plus 2 more juiced
3 peppercorns
1/2 cup white wine
Hot pepper sauce
1 pound squid, cleaned, tubes only, tentacles reserved for another dish
1 red tomato, medium dice
1 yellow tomato, medium dice
1 red onion, small dice
4 scallions, sliced
2 cups cooked garbanzo beans (chickpeas)
1/4 cup pitted Kalamata olives, sliced
1/4 cup olive oil, plus 1/4 cup
3 tablespoons red wine vinegar
1 tablespoon chopped basil
1 tablespoon chopped cilantro
Salt and freshly ground black pepper
5 annatto seeds
4 garlic cloves, sliced
2 (14-ounce) cans hearts of palm, drained and quartered lengthwise

Steps:

  • 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 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.;

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