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Salpicón de pulpo

Salpicón de pulpo

Spanish octopus salad

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Just got back from the longest vacation ever and I was for sure not expecting it from this crazy 2020 year. My husband said we need to take the best out of it, so we did and spent one month in Las Palmas, Gran Canaria (October/November 2020). What a heaven! Sunny weather, lovely beaches, powerful ocean, hot sand, stunning nature, long days, smiling people (behind the masks = everyone super respectful), artisanal beers, full bodied red wines and of course, delicious food. We were enjoying the treats of many nice restaurants but I was also experimenting with some fresh local ingredients and recipes - trying to keep it simple as my spices did not travel with me :) Salpicon de pulpo - Spanish octopus salad - great as a starter or a “member” of your tapas selection. Or just simply eat it all as your main...just like we did :))

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PS: Do not forget to check out more photos in GALLERY.

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  • 200 g octopus tentacles

  • 1 large tomato / around 12 cherry tomatoes

  • cucumber - same amount as tomato

  • 3 tablespoons red onion

  • 3 tablespoons fresh herbs - mix of cilantro/parsley/oregano

  • 2 tablespoons olive oil

  • 2 tablespoons fresh lime juice

  • 1 tablespoon red wine vinegar

  • salt

  • pepper

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  1. I was using pre-cooked octopus tentacles, so if yours are fresh, you will need to boil them in salted water first and then let them cool down before adding to the salad.

  2. Dice the tomato and the cucumber finely. I was not peeling off the cucumber nor removing the tomato seeds - despite some of the recipes say to do so - I prefer no wastage here.

  3. Chop the herbs and dice the red onion finely as well.

  4. Put all the veggies and herbs in a salad bowl, add vinegar, lime juice, olive oil, salt and pepper and stir well.

  5. Cut the chilled octopus tentacles into small bite-size bits and gently mix with all the other ingredients. 

  6. Let your salad rest for 30-60 minutes in a fridge and then serve cold. Enjoy :)

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