Octopus Salad (Ensalada de Pulpo) (Overnight Prep)

Mama Bear's background is a mix of Portuguese and Japanese roots. This recipe is linked to her Portuguese heritage. It was presented in an international setting, where the expats greatly enjoyed it.

Yield: Party size that caters to 20 pax

Total Cook Time: 30mins

Ingredients

• 2 pounds octopus, cleaned

• Salt

• 2 lemon, halved

• Several large sprigs of fresh oregano

• Several large sprigs of fresh parsley

• Several sprigs of fresh cilantro

• 1 cup seeded, chopped cucumber (peeled if the peels are thick and bitter, otherwise leave them on) (x 2)

• 2 finely chopped red onion

• 3 green onions, sliced, including some of the darker green ends (1 stalk)

• 1 fresh jalapeno, seeded and minced (test for heat, if really hot, only use a small amount) / spicy olives

• 1/2 cup loosely packed chopped fresh cilantro, including tender stems

• 1/2 teaspoon dried oregano

• 10 tablespoon lime juice

• 5 tablespoon red wine vinegar

• 1/4 cup olive oil

• 2 cups chopped, seeded tomatoes

• Add mozzarella balls (10 pkt balls)

Instructions

1. Prep

   1. Half: cherry tomatoes

   2. Dice: Oregano, cilantro, parsley, spring onion

   3. Slice: spicy olives, cucumber

2. Mix

   1. Add: 10 tbs lime juice, dried oregano, 5 tbs red wine vinegar, 1/4 cup olive oil, salt

3. Cook

   1. Boil the octopus in salted water: And 2 lemons, halved and juice into water.

   2. Heat a large pot of lightly salted water to a boil. Place the raw octopus in the boiling water, return the water to a boil, and boil for 2 minutes.

   3. Then remove the octopus from the pot and place to cool on a sheet pan.

   4. Discard the cooking water.

   5. Cut the octopus into large pieces:

   6. Place the pieces of the octopus on the bed of herbs. (Mixed herbs, dried oregano)

   7. Bake 120°C) oven for 30 mins until tender (adjust cooking time for smaller or larger octopi)

   8. Remove the pieces of octopus to a sheet pan to cool. When cool to touch, cut octopus into chunky pieces.

   9. Add the cucumbers, red onion, scallions, cilantro, dried oregano, and jalapeño/spicy olives.

   10. Add the lime juice, cider vinegar, olive oil, a sprinkle of salt, and stir to combine.

   11. Place the moz balls on top.

4. Pack

   1. Cover and chill for 2 hours or overnight.