Pulpo a la vinagreta (Spanish octopus and prawn salad)
1 hour 5 min
This light and refreshing salad tastes of the sea. Octopus and prawns are tossed with lots of veg and a light vinaigrette.
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1 bay leaf
1 whole octopus
10 king prawns, cooked and peeled
2 tomatoes, chopped
1 red pepper, chopped
1 cucumber, chopped
150g pitted black olives
75ml extra virgin olive oil
25ml red wine vinegar
coarse sea salt to taste
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Bring the water to the boil in a large saucepan. Add the bay leaf and the whole, peeled onion. Holding the octopus by its head, dunk the tentacles in the hot water three times. The tentacles will curl upwards. (This tenderises the meat.)
Bring the water back to the boil and add the whole octopus to the pan. Cover and simmer for about 40 minutes.
Remove the octopus from the pan. Cut off four of the tentacles and slice each into 2 to 3cm pieces. Reserve the remaining four tentacles for another use, or try this recipe.
Combine the octopus pieces with all of the remaining ingredients. Serve straightaway or chill till serving.