Octopus salad

Preparation info

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Appears in

Old Food

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.


  • 500 g (1 lb) baby octopus
  • 1 tomato, finely chopped
  • ½ red pepper (capsicum), finely chopped
  • ½ onion, finely chopped
  • ¼ cup fruity olive oil
  • 2 tbsp white wine vinegar
  • 3 tbsp water
  • salt and freshly ground pepper


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. Refrigerate overnight before serving with crusty bread and a cold beer.