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Pulpo for All Seasons

A busy guy, Food Sharing Network guest contributor Michael Amoroso of Coccia Realty in Lyndhurst, NJ still finds the time to cook for family and friends. His versatile recipe for octopus salad is an excellent choice for a side dish, light supper or lunch. It also fits in nicely to the traditional all-fish menu for Christmas Eve.

Insallata di Pulpo (Octopus Salad)

The Basics:

Pulpo for all Seasons

Pulpo for all Seasons

Two 4 ounce cans of Goya Octopus in Olive Oil, drained of excess oil

½ yellow pepper

½ orange pepper

½ tomato, seeded

Approximately 10 green pimento olives

½ teaspoon of white vinegar

A dash of black pepper and sea salt each

Juice of ½ a fresh lime

Chop all ingredients into small pieces and combine in a bowl.

Toss with lime juice.

Season with vinegar, salt and pepper.

Mix all ingredients and put in refrigerator to chill.

Variations: Use octopus in hot sauce or add a dash of hot sauce for a spicier, hotter experience. For more dressing, add additional olive oil or lime juice to taste.

Serve cold.

Serves 2 to 4.

Photo Michael Amoroso

2 Responses to “Pulpo for All Seasons”

  1. Kathy says:

    There’s still plenty of time to make Mike’s octopus salad for Christmas Eve.

  2. Kathy says:

    I made this for a special family dinner. A hit!

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