Octopus cocktail

How to prepare a salpicón (cocktail) with cooked octopus, spring onion, red pepper, green pepper, boiled eggs and a vinaigrette made with EVOO and sherry vinegar.

Course Appetizer, First dish

Cuisine Galician

Keyword octopus

Prep Time 25

Cook Time 10

Total Time 35

Servings serves

Calories 868.3kcal

Ingredients

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

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.

Video

Nutrition