Salada de Polvo (Octopus Salad)

Ingredients

• 1.5 lbs Octopus
• 1 medium Red Onion
• 1 medium Red Bell Pepper
• 1 medium Green Bell Pepper
• 4 tablespoons Olive Oil
• 3 tablespoons Red Wine Vinegar
• 2 cloves Garlic
• 0.25 cup Fresh Parsley
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Boil the octopus until tender, about 45 minutes to 1 hour. Let it cool slightly, then cut into bite-sized pieces.
2. 2Thinly slice the red onion and bell peppers.
3. 3In a large bowl, combine octopus, red onion, and bell peppers.
4. 4In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, parsley, salt, and pepper.
5. 5Pour the vinaigrette over the octopus mixture and toss gently to combine.
6. 6Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

Related Guides