Making Ensalada de Pulpo (Puerto Rican Octopus Salad) - Dining Traveler Cooking Series

Bring water to a boil and add a little bit of salt.

Dip the octopus three times into the boiling water to shock it.

Reduce the water to a simmer and cook the octopus for an hour.

Rinse the cooked octopus in cold water and refrigerate for at least 2 hours or overnight.

Chop the octopus into 1-inch pieces.

Prepare the salad by combining the chopped octopus with red onions, cherry tomatoes, and bell peppers.

Dress the salad with lemon infused olive oil, vinegar, salt, and black pepper.

Equipment Needed

Dietary

Allergens