Salada de Polvo (Octopus Salad)

Ingredients

• 1 lb Octopus
• 0.5 medium Red Onion
• 0.5 medium Bell Pepper (red)
• 2 tbsp Fresh Parsley
• 3 tbsp Olive Oil
• 2 tbsp Red Wine Vinegar
• 1 tbsp Lemon Juice
• 1 clove Garlic
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. Add the 1 lb of Octopus to the boiling water and cook for 40-45 minutes. The octopus is done when the thickest part is easily pierced with a fork.
2. 2Carefully remove the 1 lb of Octopus from the pot and place it on a clean cutting board. Let it cool for about 10-15 minutes, or until it is comfortable to handle. Once cooled, cut the octopus into bite-sized pieces.
3. 3While the octopus cools, thinly slice the 0.5 medium Red Onion and the 0.5 medium Bell Pepper (red). Finely chop the 2 tbsp Fresh Parsley.
4. 4In a large bowl, combine the bite-sized pieces of octopus, the thinly sliced red onion, the thinly sliced bell pepper, and the chopped fresh parsley.
5. 5In a small bowl, whisk together the 3 tbsp Olive Oil, 2 tbsp Red Wine Vinegar, 1 tbsp Lemon Juice, the 1 clove Garlic (minced), the 0.5 tsp Salt, and the 0.25 tsp Black Pepper until well combined.
6. 6Pour the dressing mixture over the octopus and vegetable mixture in the large bowl. Toss everything gently to ensure all ingredients are evenly coated with the dressing.
7. 7Cover the bowl and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld together, making the salad more delicious.
8. 8Serve the Salada de Polvo chilled.

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