Ensalada de Pulpo – Spanish Octopus Salad Recipe -

Introduction

If you love fresh, vibrant seafood dishes, Ensalada de Pulpo (Spanish Octopus Salad) is a must-try. This refreshing salad is a popular choice along Spain’s coastal regions, especially in Galicia and the Mediterranean. Tender octopus, drizzled with extra virgin olive oil, sprinkled with smoky paprika, and tossed with fresh vegetables—this salad is light, flavorful, and perfect for warm days.

In this article, we’ll explore the origin of Ensalada de Pulpo, the traditional recipe, variations you can try, and some expert tips to make sure your octopus is perfectly tender.

A Brief History of Ensalada de Pulpo

Octopus has been a staple in Spanish cuisine for centuries, especially in Galicia, where Pulpo a la Gallega is a cultural icon. The salad version, Ensalada de Pulpo, emerged as a lighter, refreshing twist on the classic boiled octopus dish, perfect for summer and festive occasions.

This recipe celebrates Spain’s love for seafood, Mediterranean ingredients, and simple preparation methods that let each component shine.

Ingredients (Serves 4)

500g cooked octopus (tentacles)
1 medium red onion, finely chopped
1 green bell pepper, diced
1 red bell pepper, diced
2 ripe tomatoes, diced
3 tbsp extra virgin olive oil
1 tbsp sherry vinegar (or red wine vinegar)
1 tsp smoked paprika (pimentón de la Vera)
Fresh parsley, chopped
Salt and black pepper to taste
Lemon wedges for serving

Step-by-Step Recipe

Step 1: Prepare the Octopus

If using fresh octopus, boil it until tender (about 45–50 minutes depending on size), then cool and cut into bite-sized pieces. If using pre-cooked octopus, simply slice it.

Step 2: Chop the Vegetables

Finely dice the onion, peppers, and tomatoes. Place them in a large mixing bowl.

Step 3: Combine Ingredients

Add the chopped octopus to the vegetables. Drizzle with extra virgin olive oil, sherry vinegar, and sprinkle with smoked paprika.

Step 4: Season and Toss

Add salt, pepper, and parsley. Gently toss until all ingredients are evenly coated.

Step 5: Chill and Serve

Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve cold with lemon wedges.

Why You’ll Love This Salad

Light & Healthy – Rich in protein, low in carbs, and full of fresh vegetables.
Quick to Prepare – Especially if you use pre-cooked octopus.
Perfect for Summer – Refreshing and satisfying without being heavy.

Variations to Try

Galician Style: Add boiled potatoes for a heartier version.
Citrus Twist: Replace vinegar with fresh orange and lemon juice.
Spicy Version: Add a pinch of chili flakes or fresh chili for heat.

Expert Tips for Perfect Ensalada de Pulpo

Don’t overcook octopus – It should be tender, not rubbery.
Use high-quality olive oil – It makes a huge difference in flavor.
Let it rest – Chilling the salad enhances the taste.

Serving Suggestions

Ensalada de Pulpo pairs perfectly with:

A crisp Albariño white wine
Fresh bread like pan gallego
A side of patatas bravas or grilled vegetables

Conclusion

Ensalada de Pulpo is a celebration of Spanish coastal flavors—simple, fresh, and full of character. Whether you serve it as a starter, light lunch, or part of a tapas spread, this dish is sure to impress with its vibrant colors and delicate taste.

If you’ve never tried octopus before, this salad is the perfect introduction. Light, healthy, and packed with flavor—just like Spain itself.

Explore more traditional Spanish recipes on our blog—Healthy Spanish Anise Doughnuts Artichoke Omelet each dish tells a delicious story from every corner of Spain.

Ensalada de Pulpo – Spanish Octopus Salad Recipe