Octopus Polpo Salad

Octopus Polpo Salad

  • Ingredients


  • 4 lbs polpo,

  • 1 lemon

  • 3 bay leaves


  • 2 cloves of garlic-chopped

  • 2 lemons

  • Chopped parsley (small bunch)

  • ¼ cup of olive oil

  • few flakes of red pepper (Optional)

  • salt, pepper

  • 1 small stalk of celery chopped for garnish

Instructions Polpo

  • In a large pot, boil 3 gallons of water. Add lemon cut in half and bay leaves. Using a pot fork, immerge and reemerge each polpo three times and then, let it cook over a high flame.

  • When the water starts to boil again, cook it for 15 minutes shut off the flame and cover. Keep it in the hot water for an additional 15 minutes.

    Taste for tenderness, if it is not done, keep it in the hot water for another 5 minutes. Let it cool to room temperature

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