📝 About This Recipe
A crown jewel of Puerto Rican coastal cuisine, this Ensalada de Pulpo is a vibrant, refreshing celebration of the Caribbean sea. Tender, slow-simmered octopus is marinated in a bright vinaigrette of Spanish olive oil and white wine vinegar, punctuated by the 'holy trinity' of Caribbean aromatics: peppers, onions, and garlic. It is a quintessential 'staple' found at every beachside chinchorro, offering a perfect balance of acidic brightness and savory seafood depth.
🥗 Ingredients
The Octopus & Poaching Liquid
- 2-3 pounds Raw Octopus (cleaned, beak removed; frozen and thawed for tenderness)
- 2 pieces Bay Leaves (dried)
- 10 pieces Black Peppercorns (whole)
- 1/2 piece Yellow Onion (left whole for the poaching water)
The Marinade & Aromatics
- 3/4 cup Extra Virgin Olive Oil (high quality Spanish oil preferred)
- 1/2 cup White Wine Vinegar (adjust to taste for acidity)
- 1 medium Red Onion (finely diced)
- 1/2 cup Green Bell Pepper (finely diced)
- 1/2 cup Red Bell Pepper (finely diced)
- 3 pieces Garlic Cloves (minced into a paste)
- 1/4 cup Spanish Manzanilla Olives (pitted and sliced)
- 1 tablespoon Capers (drained)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Fresh Lime Juice (for a final bright note)
- to taste Salt and Black Pepper (be generous with the salt)
👨🍳 Instructions
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1
Fill a large stockpot with water, adding the half yellow onion, bay leaves, and peppercorns. Bring the water to a rolling boil.
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2
To ensure the octopus is tender, perform the 'scare' technique: hold the octopus by the head and dip the tentacles into the boiling water for 5 seconds, then remove. Repeat this 3 times until the tentacles curl tightly.
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3
Submerge the octopus fully, reduce heat to a low simmer, and cover. Cook for 45-60 minutes. It is ready when a knife slides into the thickest part of the tentacle like butter.
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4
While the octopus cooks, prepare the marinade. In a large glass bowl, whisk together the olive oil, white wine vinegar, and minced garlic.
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5
Stir in the diced red onion, green bell pepper, red bell pepper, olives, and capers into the oil and vinegar mixture. Let this sit so the flavors infuse.
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6
Once the octopus is tender, remove it from the pot and let it cool until it is safe to handle. Do not rinse it under cold water, as you want to preserve the flavor.
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7
Cut the octopus into bite-sized medallions, roughly 1/2 inch thick. If the skin is loose, you can gently wipe some off, but keeping most of it adds authentic color and flavor.
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8
Add the warm octopus pieces directly into the marinade bowl. The warmth helps the octopus absorb the vinaigrette.
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9
Add the fresh cilantro and lime juice. Toss thoroughly to ensure every piece of octopus is coated.
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10
Season with salt and freshly ground black pepper to taste. Remember that the olives and capers add salt, so taste before adding more.
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11
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight is best for the most developed flavor.
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12
Before serving, give the salad a good toss to redistribute the juices and serve chilled or at room temperature.
💡 Chef's Tips
Always use frozen octopus or freeze fresh octopus for 24 hours before cooking; the ice crystals break down the tough fibers, ensuring a tender bite. Avoid a rolling boil after the initial 'scare'; a gentle simmer prevents the skin from falling off completely and keeps the meat from becoming rubbery. For an extra layer of flavor, add a teaspoon of dried oregano brujo or a splash of liquid from the olive jar. If you find the vinegar too sharp, add a tiny pinch of sugar to balance the acidity without making it sweet.
🍽️ Serving Suggestions
Serve inside a halved avocado for a creamy, rich contrast to the acidic dressing. Accompany with 'Tostones' (twice-fried green plantains) or 'Arepas de Coco' for the ultimate Puerto Rican experience. Pair with a crisp, cold Medalla beer or a dry Sauvignon Blanc to cut through the olive oil. Serve as a 'chupito' (shooter) in small glasses for a high-end party appetizer.