Pulpo con Vinaigrette (Octopus with vinaigrette) is one of my favourite things to eat when we go out for a seafront lunch. It is so simple to make, so enjoy!
No problems with sourcing the ingredients either. Give this one a try, and let me know how you get on! Disfruta!
- 1 kg octopus, with the innards removed and cleaned properly – your fishmonger will do this for you if you ask them to.
- 1 medium sized onion finely chopped
- 1 medium sized red onion finely chopped
- 1 small pepper finely chopped
- 2 tomatoes – deseeded and finely chopped
- 1 fresh chilli pepper – finely chopped (optional, but great if you fancy a kick to your dish)
- 1.5 tablespoons of vinegar
- ¼ cup extra virgin olive oil
- 2 fresh lemons (1 in quarters, and one juiced)
- 2 bay leaves
- 1 cup of finely chopped fresh cilantro (coriander)
- Salt and Pepper to taste
- Rub the octopus with one of the lemons (halved or quartered for easier rubbing) and set aside to absorb the flavour for 10 to 15 minutes.
- In a large saucepan, boil plenty of water with a pinch of salt and the bay leaves.
- Holding the octopus by its head with a pair of tongs, lower it into the water in stages, that is, first the tips of the tentacles then progressively lowering, a few inches at a time, until the whole beastie is in the water. After each lowering stage remove the octopus and cool it for a couple of minutes. On the final dip, boil it for about 20 minutes. If the octopus is a big one you might have to boil it for slightly longer.
- Whilst your octopus is boiling, put the onions, pepper, chilli pepper, chopped tomatoes, vinegar, olive oil, cilantro and the juice of your second lemon into a bowl and mix well.
- Take the octopus out of the water, cool for about 10 minutes and then cut into one inch chunks and add to the bowl with your vinaigrette.
- Add salt and pepper to taste and mix well.
Serve as it is, or with some fresh bread – lovely!