Ensalada De Pulpo Recipe
Grilled and chilled ancho chili octopus served over chickpeas, zucchini, baby tomato, red onions and romaine hearts tossed in cilantro vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Octopus
In a pot of boiling salted water, cook the octopus for about 30 minutes until tender. Remove and let it cool. Once cooled, cut into bite-sized pieces.
- 2
Season and Grill
In a bowl, mix the cooled octopus pieces with ancho chili powder, olive oil, salt, and black pepper. Grill on medium heat for about 5-7 minutes until slightly charred.
- 3
Prepare the Salad Base
In a large bowl, combine the chickpeas, diced zucchini, halved baby tomatoes, thinly sliced red onion, and chopped romaine hearts.
- 4
Make the Vinaigrette
In a small bowl, whisk together chopped cilantro, lime juice, olive oil, salt, and pepper to taste.
- 5
Combine and Serve
Add the grilled octopus to the salad base, drizzle with the cilantro vinaigrette, and toss gently to combine. Serve chilled.
