Ensalada de Pulpo (Octopus Salad)

Servings 6

3-1/2 pounds fresh or precooked octopus
4 bay leaves
1/2 tablespoon black peppercorns
2 sprigs cilantro
1 teaspoon salt
1/4 cup raspberry vinegar
3/4 cup olive oil
1/2 cup manzanilla olives
1/2 medium red onion, finely chopped
black pepper to taste   

1 If using fresh octopus, in a large pot combine the octopus, bay leaves, peppercorns,
cilantro, and water to cover, and bring to a boil. Reduce the heat and simmer for 1
hour. Drain and cool. Clean the octopus by cutting out the eyes and cut it into small
2 Whisk the remaining ingredients in a bowl. Add to the cooked octopus and refrigerate
for at least 1 hour before serving, although it's better if left overnight.
Puerto Rican Recipes
Ensalada de Pulpo (Octopus Salad)