Octopus Salad, Ensalada de Pulpo Recipe
Ingredients:
- 3 1/2 precooked octopus
- 4 bay leaves
- 1/2 tbsp black peppercorns
- 2 sprigs cilantro
- 1 tsp salt
- 1/4 cup raspberry vinegar
- 3/4 cup olive oil
- 1/2 cup manzanilla olives
- 1/2 medium red onion, finely chopped
- black pepper to taste
Procedure:
In a large pot combine the octopus, bay leaves, peppercorns, cilantro, and water to cover, and bring to a boil. Reduce the heat and simmer for 1 hour. Drain and cool.Whisk the remaining ingredients in a bowl. Add to the cooked octopus and refrigerate overnight.
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