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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Octopus Salad (Pulpo) Recipe

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This recipe for Octopus Salad (Pulpo) is from The Lega Arena Dasą Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4-5 lb. octopus, if frozen thaw
lemon wedges
To taste: garlic powder, parsley, oregano, chopped celery, olive oil, white vinegar

Directions:
Directions:
Wash the octopus. Boil a large pot of water. Submerge the octopus (tentacles down first) into the water three times. Each time the tentacles will start to curl up. Then place the entire octopus in water. Boil for an hour. (The water should be boiling - it should be more than a simmer, but not a hard boil.)

The octopus should be tender - you can test it with a fork.

When cooked, drain and place in cold water. If you do not care for the skin you should be able to rub it off with your fingers.

Cut the octopus up into pieces.

Add garlic powder, olive oil, white vinegar, celery, oregano and parsley. Mix. Let the salad marinate in the refrigerator.

Serve with lemon.

Alternately you can purchase a prepared marinated artichoke salad (like Victoria) with olive oil, vinegar, artichokes, green olives and peppers. (You can add celery.) Pour over the octopus and refrigerate.

 

 

 

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