Name: Octopus salad
Yield: Feeds four
Cuisine: Spain
Ingredients: ½ red pepper (capsicum), finely chopped; 1 tomato, finely chopped; 500 g (1 lb) baby octopus; ½ onion, finely chopped; ¼ cup fruity olive oil; 2 tbsp white wine vinegar; 3 tbsp water; salt and freshly ground pepper

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

A refreshing tapa of baby octopus made famous by the cosy little Bar Pulpito in Madrid’s magnificent Plaza de Mayor. If you don’t over-cook the octopus to hell, the effect is the same as at Bar Pulpito.

Ingredients

500 g (1 lb) baby octopus
1 tomato, finely chopped

Method

Cut the head off each octopus, just below the eyes, and discard. Cut each octopus in half and discard the hard little beak inside. Clean well and pat dry.

Bring a large pot of water to the boil and cook octopus for 1 minute. Drain well. Mix octopus, tomato, red pepper and onion.

Whisk together olive oil, vinegar, water, salt and pepper in a small bowl and pour over octopus. Refr