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| RESTAURANTS![]() LOCAL RECIPES![]() 23 NOVEMBER 2024
ENSALADA DE PULPO AL ESTILO TORREVEJENSE
INGREDIENTS
- Octopus of 1,200 g approx.
- Shrimps
- Black olives
- Red and green pepper
- Olive oil
- Salt
- Garlic
- Parsley
- Lemon
PREPARATION
Clean the octopus and wash with plenty of water. Put it in a pot with water. Once it starts boiling, lower the heat and cover the pot. After about an hour, the octopus will be boiled and soft (stick a fork to check if it is ready, although sometimes the smell is enough to know).
Then, peel the skin of the octopus with your hands while it is still hot and wash it. If it has cooled down, use a pair of scissors, peeling each leg individually and then the octopus body.
Finally, chop the octopus, shrimps, and peppers and place them on a serving dish. Pour generously some olive oil and taste to check if it needs more salt. Add some black olives to the salad.
Place it in the fridge. One or two hours before eating, add a good deal of sliced garlic and parsley, and put it back in the fridge.
Add some lemon, stir and serve.
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