Octopus cocktail

Published by Miguel on 13/06/17

How to prepare a recipe of octopus cocktail with Welsh onion, red pepper, green pepper, boiled eggs and vinaigrette made with EVOO, sherry vinegar and boiled yolks

Ingredients

Servings 4 people


  • 700 g octopus boiled
  • ½ red pepper
  • 2 egg boiled
  • 1 green pepper
  • 1 Welsh onion
  • 2 tomato peeled and chopped
  • 300 g extra virgin olive oil
  • 150 g sherry vinegar
  • salt

Nutrition

Calories: 869kcal | Carbohydrates: 8g | Protein: 30g | Fat: 79g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 56g | Cholesterol: 190mg | Sodium: 1024mg | Potassium: 821mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1100IU | Vitamin C: 66.8mg | Calcium: 110mg | Iron: 10.3mg

Step by step instructions

  • Cut the octopus into pieces and place it in a deep dish.
  • Mince the Welsh onion and the peppers.
  • Peel the eggs, put the yolks aside, and mince the whites.
  • Peel the tomatoes and chop them.
  • Mix the vegetables and the egg whites together with the octopus. Add salt.
  • Prepare the vinaigrette with the extra virgin olive oil, the sherry vinegar, the yolks and a pinch of salt, whisking until they are all well mixed together.
  • Pour the vinaigrette over the octopus and vegetables, mix, cover and let settle in the fridge for several hours.
  • Remove from the fridge at least 20 minutes before serving.
Salpicón de pulpo
Octopus cocktail

How to prepare a recipe of octopus cocktail with Welsh onion, red pepper, green pepper, boiled eggs and vinaigrette made with EVOO, sherry vinegar and boiled yolks

Ingredients

Servings 4 people


  • 700 g octopus boiled
  • ½ red pepper
  • 2 egg boiled
  • 1 green pepper
  • 1 Welsh onion
  • 2 tomato peeled and chopped
  • 300 g extra virgin olive oil
  • 150 g sherry vinegar
  • salt

Step by step instructions

  • Cut the octopus into pieces and place it in a deep dish.
  • Mince the Welsh onion and the peppers.
  • Peel the eggs, put the yolks aside, and mince the whites.
  • Peel the tomatoes and chop them.
  • Mix the vegetables and the egg whites together with the octopus. Add salt.
  • Prepare the vinaigrette with the extra virgin olive oil, the sherry vinegar, the yolks and a pinch of salt, whisking until they are all well mixed together.
  • Pour the vinaigrette over the octopus and vegetables, mix, cover and let settle in the fridge for several hours.
  • Remove from the fridge at least 20 minutes before serving.
Salpicón de pulpo
Nutrition Facts
Octopus cocktail
Amount Per Serving
Calories 869 Calories from Fat 711
% Daily Value*
Fat 79g122%
Saturated Fat 12g60%
Polyunsaturated Fat 9g
Monounsaturated Fat 56g
Cholesterol 190mg63%
Sodium 1024mg43%
Potassium 821mg23%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 30g60%
Vitamin A 1100IU22%
Vitamin C 66.8mg81%
Calcium 110mg11%
Iron 10.3mg57%
* Percent Daily Values are based on a 2000 calorie diet.