Ensalada de pulpo (Puerto Rican octopus salad) is one of my favorite Puerto Rican dishes. My parents used to make it for me when I visited because they knew it would make me happy. I spent my childhood in Guayama, Puerto Rico, and we used to go to beach restaurants along the island’s southern coast. My ultimate childhood treat was a styrofoam cup filled to the top with octopus salad, a side of crispy tostones, and a cold Coco Rico (a coconut soda).
When I left home at 17 to go to college, my dad would treat me to homemade ensalada de pulpo at our home in Western NY. He scoured every fish stop in cold Rochester, NY until he found the perfect pulpo. To me, it was the ultimate act of love through food. After my father passed away, my mom took over with the octopus salad treat. Sadly, my mom passed away in 2022, and I found solace in making some of our beloved dishes that brought so many memories. That’s when I decided to start making this Puerto Rican-style octopus salad.
Preparing the Octopus for the Ensalada de Pulpo
Preparing the perfect octopus salad starts with tenderizing the octopus, a crucial step that sets the foundation for the ensalada de pulpo. Begin by boiling water with a touch of salt, then gently “scare” the octopus by dipping it three times into the boiling water before letting it simmer until tender, for around an hour. This technique ensures an even cook and a tender texture. After cooking, cool the octopus in the refrigerator, ideally overnight, allowing the flavors to come together for a softer texture.
Assembling the Octopus Salad
Assembling the octopus salad involves a mix of fresh vegetables and the right balance of dressing. I love crispy bell peppers and thinly sliced red onions. My dad added iceberg lettuce, but I am not a fan as the leaves get soggy, and it has little value added to the dish. Adjust the quantity of peppers, cherry tomatoes, and onions to suit your taste, aiming for a vibrant mix that complements the tender octopus. Drizzle with quality olive oil for richness and vinegar for a zesty lift, ensuring each salad component is well-coated and flavorful. I highly recommend you serve it with crispy tostones on the side. If you can find breadfruit (pana) make some breadfruit tostones! You can prepare this dish a day ahead of time and keep it in the fridge in an airtight container.
Kitchen Tip
I love preparing octopus salad but hate the strong fishy odor afterward. After cooking the octopus, place a medium saucepan with water and 1/2 of baking soda and simmer for an hour. This technique, combined with a soup-sized bowl filled with a cup of vinegar on the kitchen counter, will eliminate the smell.
PrintOctopus Salad
Ensalada de Pulpo is a Puerto Rican-style octopus salad with onions, peppers, and olives. It’s usually served with tostones.
- Prep Time: 15 Minutes
- Cook Time: 1 Hour
- Total Time: 1 hour 15 minutes
- Yield: 4 Servings 1x
- Category: Appetizers
- Cuisine: Puerto Rican
- Diet: Gluten Free
Ingredients
- 1 lb of octopus (raw or pre-cooked)
- 1/2 green pepper diced
- 1/2 cup of cherry tomatoes, James
- Halved
- 1/4 red onion thinly sliced
- 1/3 cup olives, halved
- 2–3 tablespoons extra virgin olive oil
- 2 tablespoons white vinegar
- Salt and pepper
Instructions
Prep the octopus: Bring water and a tbsp of salt to a boil in a large pot. Rinse the octopus with cold water. Once the water comes to a boil, dip the octopus three times in the boiling water. Lower the temperature to a simmer and cook the octopus in water until tender.
Remove the octopus from the water, place it in an airtight container, and refrigerate for at least two hours (you can also leave it overnight).
Once the octopus is cooled, chop it into 1-inch pieces and set aside.
Prep the vegetables: The quantity is just a guideline. Use more or less of your preferred ingredients to suit your taste. Dice the peppers, cut the cherry tomatoes into fourths, halve the olives, and cut the red onions into very thin slices.
In a large bowl, mix all the ingredients, adding olive oil and mixing well. Follow with vinegar, salt, and pepper to taste. Serve with tostones.
