puerto rican octopus salad

 Puerto Rican octopus salad, or ensalada de pulpo, is a delicious and refreshing seafood dish that's perfect for a light lunch or appetizer. Here's a recipe for making Puerto Rican octopus salad:

Ingredients:

• 1 lb octopus, cleaned and tentacles separated

• 1/2 cup red onion, chopped

• 1/4 cup green bell pepper, chopped

• 1/4 cup red bell pepper, chopped

• 1/4 cup fresh cilantro, chopped

• 1/4 cup fresh parsley, chopped

• 1/4 cup olive oil

• 1/4 cup fresh lime juice

• 1/2 teaspoon dried oregano

• Salt and black pepper, to taste

• Lettuce leaves, for serving

Instructions:

1. Rinse the octopus tentacles under cold running water and pat dry with paper towels. Season with salt and black pepper to taste.

2. Heat a large pot of water over high heat. Once the water boils, carefully add the octopus tentacles and cook for about 30-40 minutes or until tender. Drain the octopus and let it cool to room temperature.

3. Cut the octopus tentacles into bite-sized pieces and place them in a large bowl.

4. Add the chopped red onion, green and red bell peppers, cilantro, and parsley to the bowl. Mix well.

5. In a separate bowl, whisk together the olive oil, lime juice, dried oregano, salt, and black pepper.

6. Pour the dressing over the octopus salad and toss to coat evenly.

7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight to allow the flavors to meld together.

8. Serve the Puerto Rican octopus salad cold, over a bed of lettuce leaves.

Enjoy your delicious and refreshing Puerto Rican octopus salad, a perfect dish to enjoy during the warmer months or anytime you're craving some seafood!