Ensalada de Pulpo
Ingredients Click Picture to Enlarge
1 large octopus (4-5 lbs.)
3/4 c. onions
1 can pitted black olives*
1 garlic clove
1 tbsp. parsley
4-6 celery stalks
juice of 3-4 lemmons
olive oil
In a big deep pot, place the octopus*, add lots of water to cover it completely, and add salt.

Cook the octopus on medium heat for approximately 1 3/4 hours or tender.

When it's done, place it in a deep bowl to cool.

After it cools down, clean (this means take out the eyes etc.), cut in small pieces and place the pieces in a bowl.

Add the diced celery, the juice of the lemmons, the pitted olives sliced in half, the minced garlic, (a pilonazos), the diced onion, and the chopped parsley.

Sprinkle everything with olive oil and adobo(just a little bit).
Serve on a lettuce leaf with crackers on the side or white rice.

Try using purple onions for more flavor.

Save time and buy the canned *octopus. You may need to adjust the recipe according to the amount of canned octopus.

You can also use Manzanilla olives* instead.