Ensalada de Pulpo: Octopus Salad Recipe

Name: Ensalada de Pulpo: Octopus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 pound) octopus; 2 bay leaves; 2 lemons, cut in half, plus 2 more juiced; 3 peppercorns; 1/2 cup white wine; Hot pepper sauce; 1 pound squid, cleaned, tubes only, tentacles reserved for another dish; 1 red tomato, medium dice; 1 yellow tomato, medium dice; 1 red onion, small dice; 4 scallions, sliced; 2 cups cooked garbanzo beans (chickpeas); 1/4 cup pitted Kalamata olives, sliced; 1/4 cup olive oil, plus 1/4 cup; 3 tablespoons red wine vinegar; 1 tablespoon chopped basil; 1 tablespoon chopped cilantro; Salt and freshly ground black pepper; 5 annatto seeds; 4 garlic cloves, sliced; 2 (14-ounce) cans hearts of palm, drained and quartered lengthwise

Servings: persons

1 (5 pound) octopus
2 bay leaves
2 lemons, cut in half, plus 2 more juiced
3 peppercorns
1/2 cup white wine
Hot pepper sauce
1 pound squid, cleaned, tubes only, tentacles reserved for another dish
1 red tomato, medium dice
1 yellow tomato, medium dice
1 red onion, small dice
4 scallions, sliced
2 cups cooked garbanzo beans (chickpeas)
1/4 cup pitted Kalamata olives, sliced
1/4 cup olive oil, plus 1/4 cup
3 tablespoons red wine vinegar
1 tablespoon chopped basil
1 tablespoon chopped cilantro
Salt and freshly ground black pepper
5 annatto seeds
4 garlic cloves, sliced
2 (14-ounce) cans hearts of palm, drained and quartered lengthwise

1
In a large stockpot, combine octopus with bay leaves, halved lemons, peppercorns, white wine, hot pepper sauce.
2
Cook until the octopus is very tender, about 2 hours.
3
Strain, cool, and peel the octopus.
4
Clean squid and open tubes flat.
5
In a bowl, season squid and octopus.
6
Grill quickly for 2 minutes on each side.
7
Cool and slice thinly.
8
In a large bowl, combine squid, octopus, tomatoes, onions, scallions, garbanzo beans, and olives.
9
In a separate bowl, prepare a vinaigrette with 1/4 cup oil, vinegar, basil, and cilantro.
10
Season with salt and pepper.
11
Pour on top of the seafood salad and toss well to combine.
12
Set aside.
13
In a saute pan, heat up the remaining 1/4 cup oil with annatto seeds.
14
Remove seeds and add the sliced garlic.
15
Cook until cloves are golden brown.
16
Add the hearts of palm.
17
Continue to cook until the hearts of palm are brown.
18
Add the lemon juice, and season.
19
Serve the salad over the roasted hearts of palm.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 (5 pound) octopus, 2 bay leaves, 2 lemons, cut in half, plus 2 more juiced, 3 peppercorns, and more.

Yes, Ensalada de Pulpo: Octopus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ensalada de Pulpo: Octopus Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions