Octopus Salad (Ensalada de Pulpo)

2 pounds octopus, cleaned
Several large sprigs of fresh oregano
Several large sprigs of fresh parsley
Several sprigs of fresh cilantro
1 cup seeded, chopped cucumber
 1/2 cup finely chopped red onion


3 green onions, sliced, including some of the darker green ends
1 fresh jalapeno, seeded and minced (test for heat, if really hot, only use a small amount)

1/2 cup loosely packed chopped fresh cilantro, including tender stems
1/2 teaspoon dried oregano
2 tablespoon lime juice
2 tablespoon cider vinegar
1/4 cup olive oil
2 cups chopped, seeded tomatoes


how to cook octopus

Heat an enormous pot of daintily salted water to a bubble. Place the crude octopus in the bubbling water, return the water to a bubble, and bubble for 2 minutes.

Then, at that point, eliminate the octopus from the pot and put to cool on a sheet skillet. Dispose of the cooking water.

dispose of whatever doesn't resemble meat (innards, bill, and so forth) that in some way sneaked past the cleaning system. Put the bits of the octopus on the bed of spices.

Set up a bed of spices (parsley, cilantro, new oregano) in a little Dutch stove or covered meal

Put the octopus pieces on top of the spices, cover and heat in a 250°F (120°C) broiler for 1 3/4 hours, until delicate (change cooking time for more modest or bigger octopi).

Eliminate the bits of octopus to a sheet container to cool. Whenever cool to contact, pull off any thick pieces that encompass the bits of the octopus that you would rather not eat.

Cut the meat into 1/2-inch pieces. You ought to have near 2 cups of hacked octopus meat.

Place the slashed octopus into a huge, non-responsive bowl. Add the cucumbers, red onion, scallions, cilantro, dried oregano, and jalapeño.

Add the lime juice, juice vinegar, olive oil, a sprinkle of salt, and mix to consolidate. Cover and chill for 2 hours or short-term. To serve, mix in the hacked tomatoes.

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