Pulpo a la Vinagreta (Spanish Octopus Salad)
Serves: 4│15 min
This classic Spanish tapa is a masterclass in simplicity. The key to its brilliance lies in the contrast between the tender, meaty octopus and the sharp, crunchy bite of raw onions and vinegar. It’s light, bright, and perfect for sharing with a crusty baguette to soak up every drop of that golden dressing.
Ingredients
Main Component
500g (1.1 lbs) Cooked octopus tentacles, sliced into 1cm (1/2 inch) rounds
150g (1 large) White onion, finely diced
100g (1 large) Green bell pepper, finely diced (optional, for color)
The Vinagreta
120ml (1/2 cup) Extra virgin olive oil (high quality)
60ml (1/4 cup) Sherry vinegar or White wine vinegar
5g (1 tsp) Sea salt, or to taste
2g (1/2 tsp) Freshly cracked black pepper
Garnish
10g (2 tbsp) Fresh flat-leaf parsley, finely chopped
Instructions
Prep the Octopus: Slice the pre-cooked octopus into bite-sized coins and place them in a large mixing bowl.
Dice the Aromatics: Finely dice the white onion and green pepper to ensure a uniform crunch in every bite.
Whisk the Dressing: In a separate small bowl, whisk the olive oil, vinegar, salt, and pepper until slightly emulsified.
Combine Ingredients: Add the diced vegetables and chopped parsley to the octopus, tossing gently to distribute evenly.
Dress the Salad: Pour the vinaigrette over the mixture and toss thoroughly until every piece is well-coated.
Marinate: Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the onions to soften.
Final Seasoning: Taste before serving and add an extra splash of vinegar or pinch of salt if needed.
Serve: Platter the salad at room temperature with plenty of extra oil from the bowl and fresh bread.
Chef’s Tip: If you can't find high-quality pre-cooked octopus, you can simmer a fresh octopus with a bay leaf until tender before slicing.
How would you like to build the rest of your tapas menu?
Classic Tortilla Española
Garlicky Gambas al Ajillo
Crispy Patatas Bravas
Pan con Tomate
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