How to Make Octopus Salad(Ensalada De Pulpo Y Carrucho)

by 💋❤️Diana ❤️💋

A refreshing seafood salad. Served chilled!


  • 2 ½ Pounds Whole octopus, previously frozen
  • 1 ¾ Pounds Can of Scungilli
  • ½ Cups Red Onion,diced
  • ¼ Cups Olives, sliced
  • 1 Lge. Roma Tomato, diced
  • ½ Cups Green Peppers, diced
  • Parsley roughly, chopped
  • 2 Bay leaves
  • ½ Cups Red wine Vinegar
  • Juice of 1 lemon
  • ½ Cups Extra Virgin Olive Oil
  • Salt to taste
  • Pepper to taste
  • Instructions

    Step 1


    Step 2

    Here is the star of this show octopus. Yum. I purchased this octopus frozen and clean. If buying fresh it must be cleaned so please plan ahead.

    Step 3

    For this step I'm using my dear friend,the pressure cooker. He makes things so easy for me. In a pressure cooker i added 2 1/2 cups of water

    Step 4

    To the water i added some salt. No measurements needed. Taste the water and check if there is enough. That's all

    Step 5

    Add the octopus into the pot and bring it to a boil.

    Step 6

    As soon as the octopus touches the hot water it changes color. Don't be alarmed. I have put the cover on my pressure cooker to begin the tenderizing process.

    Step 7

    After the pressure comes up cook the octopus on high for 25 minutes or until fork tender. I own a Fagor Duo just in case you want to know.

    Step 8

    If you do not have a pressure cooker follow these steps but put more water in your regular pot and cook the octopus for 1 1/2hrs or until fork tender.

    Step 9

    While the octopus was cooking I sliced the green olives. If you like black olives, add them in.

    Step 10

    I then sliced the green pepper

    Step 11

    I continued by finely dicing them. I like to finely dice all my veg. If you want you can chop them to a bigger size. This is a personal choice.

    Step 12

    Now let's do the same for the red onions, we slice them and then dice them. Again leave them sliced or chop them. Your choice

    Step 13

    Do the same with the tomatoes

    Step 14

    Let's put our veg in a large bowl, start with the green peppers

    Step 15

    Next the olives

    Step 16

    Then the finely diced red onion

    Step 17

    This is scungilli other wise known as conch, I am adding it to my pulpo salad, my husband loves scungilli omit if you don't like it.

    Step 18

    My pulpo is done you can tell by its rosy color & of course by testing it with a fork. It should be tender. I like mine al dente. If you like yours much tender keep cooking it ,but don't overcook it

    Step 19

    Now it's time to clean the octopus, pull off any gelatinous bits around it. Unless you don't mind eating it which is just fine

    Step 20

    Its time to slice the pulpo.

    Step 21

    All sliced up

    Step 22

    Now add the sliced octopus to the diced vegetables in the bowl.

    Step 23

    This step is totally optional. I added the scungilli next. I chopped up the scungilli into pieces, since there was big chunks in the can.

    Step 24

    If scungilli is not your thing, you can double up on the octopus or add other seafood such as cooked shrimps, calamari, clams,scallops or even fish. Either way it will be delicious.

    Step 25

    I added the diced tomatoes in next.

    Step 26

    I rough chopped a few sprigs of parsley and added it to the salad.

    Step 27

    I continued by adding 2 ONLY 2 pieces of bay leaves.

    Step 28

    I mixed this well and next comes the dressing.

    Step 29

    The red wine vinegar is added

    Step 30

    next up the extra virgin olive oil

    Step 31

    The cracked pepper. Fresh is best but jarred is just as good.

    Step 32

    Some salt to taste, no measurements. Taste as you go.

    Step 33

    Lastly the juice of 1 lemon.

    Step 34

    Squirt it over or remove the juice of the entire lemon and add it to the salad.

    Step 35

    Store it in a container and put it in the fridge to chill a few hours.

    Step 36

    Enjoy this delicious octopus salad, from my home to yours.