Puerto Rican octopus salad

4 servings; 10 min preparation; 1 h cooking time (optional).
If you have never tried octopus, don’t be afraid. It looks scarier that it actually is. Octopus tastes so delicious, if it’s prepared correctly. It’s tender and light. Trust me on that, it is worth a try!

Normally, big fish stores sell fresh octopus. If cannot find any a fresh one, check the frozen section in your local supermarket. It is fine to use frozen octopus as well. Or even better, if you find a package of pre-cooked octopus. It will safe you an hour of cooking.

Except of the cooking time, this salad is very easy to put together. It is very fresh and really suitable for spring or summer days.


  • 400 g octopus (a small one or a part of a big one, you can freeze the rest)
  • 1 cup fresh cilantro
  • 1 red bell pepper, minced
  • 100 g green or black olives, pitted and sliced
  • 1 red onion, minced
  • 3-4 cloves garlic, sliced
  • 1 lime, juice and zest
  • 4 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper


Heat a big dry pan over medium heat. Wash the octopus and remove any guts. Put the octopus in the pan and cook for an hour with a lid on. It’s not necessary to put any water or salt, the octopus has it all. When ready, set aside to cool down. Slice the testicles in thin rings and put in a bug bowl.

Mince the onion, slice the garlic and put in the bowl with the octopus. Chop the cilantro fine. Mince the bell pepper and slice the pitted olives. Mix everything together. Add the zest and juice if one lime. Add the vinegar, oil and season with salt and pepper. Leave in the fridge to marinate for up to 4 hours or until you serve the salad. Enjoy!

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