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Pulpoala Parilla Recipe
Aug 14, 2012 @ 5:18 PM
Posted by
Daily Value: 111%
Servings: 2
Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 2,221Daily Value: 111%
Servings: 2
Gluten-Free, Wheat-Free
| Fat | 171g | 263% |
| Saturated | 26g | 130% |
| Trans | 1g | 0% |
| Carbs | 123g | 41% |
| Fiber | 5g | 19% |
| Sugars | 106g | 0% |
| Protein | 56g | 112% |
| Cholesterol | 187mg | 62% |
| Sodium | 3460mg | 144% |
| Calcium | 941mg | 94% |
| Magnesium | 134mg | 34% |
| Potassium | 1142mg | 33% |
| Iron | 16mg | 87% |
| Zinc | 7mg | 48% |
| Vitamin A | 1692IU | 34% |
| Vitamin C | 47mg | 78% |
| Thiamin (B1) | 0mg | 10% |
| Riboflavin (B2) | 0mg | 19% |
| Niacin (B3) | 5mg | 25% |
| Vitamin B6 | 1mg | 51% |
| Folic Acid (B9) | 70µg | 17% |
| Vitamin B12 | 47µg | 788% |
| Vitamin D | 3µg | 1% |
| Vitamin E | 29mg | 143% |
| Vitamin K | 115µg | 143% |
| Fatty acids, total monounsaturated | 98g | 0% |
| Fatty acids, total polyunsaturated | 39g | 0% |
Have a question about the nutrition data? Let us know.
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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
- 1 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:
- 4 quarts water
- 3 tablespoons pickling spice
- 1 teaspoon salt
- 1 teaspoon chile flakes
- 1 lemon, halved
- 1 pound Spanish or Portuguese octopus
- Vegetable oil, for grilling
- Salt and pepper, to taste
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.
Recipe Details
Servings: 2Cuisine: Latin/Caribbean
