Spanish Octopus Salad (Pulpo a la Vinagreta)

This is a great salad to serve as a starter or as a tapas dish. It's vibrant and refreshing with sharpness from the red wine vinegar and the olives, along with the meaty texture of the octopus. Traditionally, this salad is made with fresh or frozen octopus, but we think using tinned octopus is a smart short cut, especially this chargrilled option from Gueyu Mar. 

Spanish octopus salad

Serves 2 as a starter

Ingredients:

1 tin of chargrilled octopus in olive oil

1/2 an onion, chopped

1 red or green bell pepper, chopped

1/4 cup of black olives (use green if you prefer)

2 tablespoons of chopped parsley

Zest of 1/2 a lemon

1/4 cup of red wine vinegar

4 tablespoons of extra virgin olive oil (or use from the tin)

Salt and pepper

Method:

Add the onion, pepper, olives, parsley to a bowl and give it a stir

Add the lemon zest, red wine vinegar and olive oil to the mixture and season with salt  and pepper

Refrigerate for at least an hour for the flavours to marry before serving

 

 

 

 

 

 


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