Pulpoala Parilla Recipe


Nutrition

Cal/Serving: 2,085
Daily Value: 104%
Servings: 2

High-Fiber
Fat152g235%
Saturated25g123%
Trans1g0%
Carbs129g43%
Fiber7g27%
Sugars110g0%
Protein57g115%
Cholesterol187mg62%
Sodium4319mg180%
Calcium960mg96%
Magnesium152mg38%
Potassium1488mg43%
Iron16mg90%
Zinc8mg50%
Vitamin A2868IU57%
Vitamin C66mg110%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg20%
Niacin (B3)6mg30%
Vitamin B61mg57%
Folic Acid (B9)91µg23%
Vitamin B1247µg788%
Vitamin D3µg1%
Vitamin E26mg131%
Vitamin K114µg143%
Fatty acids, total monounsaturated86g0%
Fatty acids, total polyunsaturated34g0%
Have a question about the nutrition data? Let us know.

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Pulpoala Parilla
Pampano

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.

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: 2
Cuisine: Latin/Caribbean

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