Octopus cocktail

Octopus cocktail

Course: Appetizer, First dish
Cuisine: Galician
Keyword: octopus
Calories: 868.3kcal

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings 4 serves


  • 700 g octopus cooked
  • ½ red pepper
  • 2 egg cooked
  • 1 green pepper
  • 1 spring onion
  • 2 tomatoes peeled and sliced
  • 300 g olive oil extra virgin
  • 150 g Sherry vinegar
  • salt
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Step by step instructions

  • Cut the octopus into small pieces and place in a deep dish.
  • Finely chop the onion and peppers.
  • Peel the eggs, reserve the yolks and chop the whites.
  • Peel the tomatoes and cut them into small cubes.
  • Put the onion, peppers, tomatoes and egg whites on the octopus. Add salt.
  • Mix well, but gently.
  • Prepare the vinaigrette with the extra virgin olive oil, sherry vinegar, egg yolks and a little salt.
  • Whisk until they are all well mixed together.
  • Pour the vinaigrette over the cocktail, mix, cover and leave to rest for several hours in the refrigerator.
  • Remove from the fridge at least 20 minutes before serving.


Calories: 868.3kcal | Carbohydrates: 10.18g | Protein: 29.5g | Fat: 78.82g | Saturated Fat: 11.39g | Trans Fat: 0.01g | Cholesterol: 154.68mg | Sodium: 1310.56mg | Potassium: 866.02mg | Fiber: 1.64g | Sugar: 3.5g | Vitamin A: 1278.85IU | Vitamin C: 51.08mg | Calcium: 120.7mg | Iron: 10.51mg

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