For People who like seafood dishes bc they don’t consume meat.
Recipe for octopus spanish/hispanic style.
1 decent size octopus
White vinegar
Italian dressing
olives and capers included (Goya preferred)
red pepper(medium)
green pepper (medium)
Large white onion (sliced)
purple onion (medium size/sliced)
Pure Olive oil (Goya preferred).
In large pot add plenty of water to cook the octopus until it’s very tender (don’t leave it hard/ al dente). Make sure you add some salt to the water. When the octopus is cool, peel off all the black part of the skin and cut in small pieces (if you leave it too big it will be too chewy (ugh I don’t like that) lol
In a large bowl add 1 cup of vinegar
2 cups of Italian dressing (I prefer robust taste dressing)
Add the large sliced onion
Add the medium purple sliced onion
Add the green and red pepper cut up in small square pieces
Add 1/2 of the bottle of the olives, capers a the juice of the olives.
Olive oil (to your taste)
Mix well and put cover on bowl and refrigerate well.
When the octopus is soft, cool it before you add it to the other ingredients MIX well and let stay in the fridge overnight before serving (it will marinate and absorb the taste). We call this octopus salad/ Ensalada de pulpo. We do this mainly for large dinner parties/ Religious holidays.
Enjoy; and I hope you like it, if you try this recipe.
PS. I do antipasto salad exactly the same way (minus OCTOPUS of course) You need to find a big Jar of Giardiniera, add the ham and different kind of chesse (mozarella, yellow, swiss). The ham you can mix in regular ham, salami and even bologna but no turkey ham ugh)