Pulpoala Parilla

Pulpoala Parilla
Pampano

Ingredients

For the vinaigrette

  • 1/3 Cup  lemon juice
  • 1 Cup  soy oil
  • 1 Tablespoon  oregano
  •   Salt and pepper, to taste

For the cactus salad

  •   4-5 medium-sized cactus paddles
  •   Salt, to taste
  • 1/2  red onion, chopped finely
  • pint cherry tomatoes, halved
  • 1/4  bunch cilantro, chopped finely
  • 1/2 Pound  queso fresco, diced finely

For the black olive caramel

  • 1 Cup  sugar
  • 1/2 Cup  sherry vinegar
  • 1 Cup  Kalamata olives, pitted

For the octopus

  • quarts water
  • 3 Tablespoons  pickling spice
  • 1 Teaspoon  salt
  • 1 Teaspoon  chile flakes
  • lemon, halved
  • 1 Pound  Spanish or Portuguese octopus
  •   Vegetable oil, for grilling
  •   Salt and pepper, to taste

If you haven't thought about serving octopus before, here's your chance to do so. Using a smaller octopus means more tender results in less time, so forget all the chewy renditions you've had before; this elegant appetizer is sure to impress.

Directions

For the vinaigrette

In a bowl, mix together all of the ingredients and set aside.

For the cactus salad

Be careful cleaning the cactus since some of the thorns are very little. Grab them with a towel and clean with a knife, going against the thorns. Cut around the edges of the cactus to make sure there are no thorns left. Discard the first ½-inch of the bottom, since this part is too thick and flavorless.

Bring salted water to a boil in a saucepot over high heat. Add the cactus and cook until tender, about 30 minutes. Drain in a colander set over a bowl for about 1 hour to allow some of the excess liquid to drain out.

Dice the cactus and combine with the onion, tomatoes, cilantro, and queso fresco. Toss well with the lemon-oregano vinaigrette and season with salt, to taste.

For the black olive caramel

Cook the sugar in a saucepan over medium-low heat until it becomes caramel, stirring constantly. Add the sherry and stir to make syrup, then add the black olives and let them simmer for 5 minutes. Transfer to a blender, process, and strain. Set aside.

For the octopus

In a large pot, combine the water, pickling spice, salt, chile flakes, and lemon, and bring to a boil over high heat. Then, add the octopus and cook for 1 hour. Remove from the water and let cool. Discard the head and then slice the tentacles into thirds (about 2 ½ inch pieces), then slice in half.

Preheat a grill to 400 degrees. Brush the octopus with vegetable oil and season with salt and pepper, to taste. Place the octopus on the grill and quickly grill for 1 minute on each side.

Serve the octopus on top of the cactus salad. Drizzle the black olive caramel on top.

Nutrition

Calories per serving:

2,082 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free

Daily value:

104%

Servings:

2
  • Fat 305g 469%
  • Carbs 257g 86%
  • Saturated 49g 246%
  • Fiber 12g 50%
  • Trans 3g
  • Sugars 219g
  • Monounsaturated 172g
  • Polyunsaturated 69g
  • Protein 115g 229%
  • Cholesterol 374mg 125%
  • Sodium 8,620mg 359%
  • Calcium 1,882mg 188%
  • Magnesium 297mg 74%
  • Potassium 2,946mg 84%
  • Iron 31mg 175%
  • Zinc 15mg 100%
  • Phosphorus 1,841mg 263%
  • Vitamin A 872µg 97%
  • Vitamin C 132mg 220%
  • Thiamin (B1) 0mg 28%
  • Riboflavin (B2) 1mg 43%
  • Niacin (B3) 12mg 59%
  • Vitamin B6 2mg 113%
  • Folic Acid (B9) 177µg 44%
  • Vitamin B12 95µg 1,575%
  • Vitamin D 6µg 2%
  • Vitamin E 52mg 259%
  • Vitamin K 213µg 267%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Be the first!

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...