Pulpoala Parilla

Pulpoala Parilla
Staff Writer
Pulpoala Parilla


Pulpoala Parilla

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.


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.


Calories per serving:

2252 kcal

Daily value:



  • Carbohydrate, by difference 183 g
  • Protein 37 g
  • Total lipid (fat) 163 g
  • Vitamin A, IU 2133 IU
  • Vitamin A, RAE 422 µg
  • Vitamin B-12 2 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 13 mg
  • Vitamin D 128 IU
  • Vitamin E (alpha-tocopherol) 12 mg
  • Vitamin K (phylloquinone) 101 µg
  • Ash 10 g
  • Betaine 5 mg
  • Calcium, Ca 921 mg
  • Carotene, alpha 4 µg
  • Carotene, beta 475 µg
  • Cholesterol 78 mg
  • Choline, total 34 mg
  • Cryptoxanthin, beta 78 µg
  • Fatty acids, total monounsaturated 51 g
  • Fatty acids, total polyunsaturated 60 g
  • Fatty acids, total saturated 40 g
  • Fatty acids, total trans 12 g
  • Fatty acids, total trans-monoenoic 9 g
  • Fiber, total dietary 43 g
  • Folate, DFE 133 µg
  • Folate, food 83 µg
  • Folate, total 298 µg
  • Folic acid 60 µg
  • Fructose 8 g
  • Glucose (dextrose) 8 g
  • Iron, Fe 10 mg
  • Lactose 3 g
  • Lutein + zeaxanthin 754 µg
  • Lycopene 3579 µg
  • Magnesium, Mg 136 mg
  • Maltose 1 g
  • Manganese, Mn 2 mg
  • Niacin 11 mg
  • Pantothenic acid 2 mg
  • Phosphorus, P 736 mg
  • Phytosterols 147 mg
  • Potassium, K 1242 mg
  • Retinol 381 µg
  • Riboflavin 1 mg
  • Selenium, Se 46 µg
  • Sodium, Na 1852 mg
  • Starch 51 g
  • Sucrose 5 g
  • Sugars, total 26 g
  • Thiamin 1 mg
  • Tocopherol, delta 1 mg
  • Tocopherol, gamma 5 mg
  • Vitamin D (D2 + D3) 3 µg
  • Vitamin D3 (cholecalciferol) 3 µg
  • Water 362 g
  • Zinc, Zn 5 mg
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