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. 

Octopus Salad

Print Recipe

Ensalada de Pulpo is a Puerto Rican-style octopus salad with onions, peppers, and olives. It’s usually served with tostones.

• Total Time: 1 hour 15 minutes
• Yield: 4 Servings

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

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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. 

• Author: Jessica van Dop DeJesus
• Prep Time: 15 Minutes
• Cook Time: 1 Hour
• Category: Appetizers
• Cuisine: Puerto Rican
• Diet: Gluten Free

The post How to Make Puerto Rican Style Octopus Salad (Ensalada de Pulpo) appeared first on The Dining Traveler.

Almi uses her tia’s sorullitos de maiz recipe, which is simple to whip up and just as delicious. When you live abroad, it becomes challenging (but not impossible) to look for ingredients to make Puerto Rican and other Latin dishes. I love a recipe like sorullitos de maiz because you can easily find the ingredients at your local supermarket. This dish is accessible, allowing anyone to bring a taste of Puerto Rico to their table.

About Sorullitos de Maiz

Sorullitos de maiz serve as an easy snack (kids love them) or an appetizer. In Puerto Rico, you find them in most “picadera” (snack) platters at casual restaurants. They’re crispy, gluten-free, and only have six ingredients. The last ingredient is cheese, which gives them that extra flavor. Almi makes her sorullitos de maiz with parmesan cheese, which I love. Others use cheeses like cheddar, edam (queso de bola), gouda, and mozzarella. They’re delicious when served with “mayoketchup,” a popular dipping sauce made of a mix of mayonnaise and ketchup. In this video, Almi gives it a twist by adding sriracha sauce for an extra spicy kick.

Helpful Tips 

When mixing the sorullitos de maiz dough, it will get bubbly in the heat. It’s okay to remove it from the heat for a few seconds and continue to stir to make a smooth dough. As you prepare to fry, you can check if the oil is hot enough for frying by pinching a tiny piece of the dough, and if bubbles quickly form around it, the oil is ready for frying. They taste best fresh off the fryer. To save time, you can prepare the sorullitos ahead of time and keep them in the refrigerator in an airtight container, and throw them in the fryer when you’re ready to eat them. 

Recipe: How to Make Sorullitos de Maiz

Print Recipe

Sorullitos de maiz serve as an easy snack (kids love them) or an appetizer. In Puerto Rico, you find them in most “picadera” (snack) platters at casual restaurants. They’re crispy, gluten-free, and only have six ingredients.

• Total Time: 30 minutes
• Yield: 20-25 Sorullitos

Ingredients

2 cups of water

2 tsp sugar

1 tsp salt

1 tbsp butter

2 cups of cornmeal

1 cup of finely grated parmesan cheese 

Oil for frying (Canola, Sunflower or Vegetable oil works well)

Siracha Mayoketchup

1/4 cup mayonnaise

1/4 cup ketchup

1 tsp sriracha 

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Instructions

Add 2 cups of water, butter, and salt in a saucepan and bring it to a boil.

Lower the heat to medium and add the cornmeal. Stir vigorously until it thickens and turns into a smooth dough. Remove from heat.

Add the shredded cheese and mix until it’s incorporated and turn into a ball. Let it cool for 15 minutes.

Fill the frying pan with vegetable or canola oil on medium-high heat.

While the oil heats, start shaping the sorullitos de maiz. Grab a large spoonful of the dough and shape them with your hands into short, 3-inch sticks. They will look like mini cigars.

Once the oil is hot, place the sorullitos and fry until they are nice and golden, around 2-3 minutes on each side.

Once done, place the sorullitos de maiz on a plate lined with a paper towel to absorb excess oil. Serve hot, preferably with mayoketchup. ¡Buen Provecho!

• Author: DiningTraveler
• Prep Time: 15
• Cook Time: 15
• Category: Appetizers
• Cuisine: Puerto Rican
• Diet: Gluten Free

The post Recipe: How to Make Sorullitos de Maiz appeared first on The Dining Traveler.