Ensalada de Pulpo (Octopus Salad)

Directions

For Octopus

1. Rinse octopus under warm running water. Place in a large pot and cover completely with cold water.
2. Add rock salt, peppercorns, lemon, garlic, bay leaves, and green onions to the pot and bring to a boil.
3. Reduce heat to medium and simmer for 1 hour, or until octopus is tender. If necessary, add more water so that octopus is always covered. Octopus is done when a fork inserted into the thickest part of the tentacles enters with ease.
4. Transfer octopus to a colander and rinse under cold water. Move both hands up and down tentacles to remove outer layer of tissues. Turn head inside out and remove inner layer of tissues.

For Salad

5. Chop cleaned octopus into bite-sized pieces and place in a large glass salad bowl.
6. Add diced green and red peppers, red onion, garlic, pepper, salt, oregano, olives, capers, olive oil, lime juice, and red wine vinegar. Mix until well blended.
7. Cover bowl and let salad chill in the refrigerator for at least 2 hours, allowing the flavors to blend.
8. Serve ensalada de pulpo topped with chopped cilantro leaves and lemon or lime wedges for squeezing.