Ensalada de Pulpo

Ensalada de Pulpo is a refreshing Spanish octopus salad that combines tender octopus with vibrant vegetables and a tangy dressing, making it a delightful low-carb lunch option. This dish is not only colorful but also packed with flavor, perfect for seafood lovers.

Ingredients

• Octopus - 300 grams
• Olive oil - 3 tablespoons
• Red bell pepper - 1 medium, chopped
• Cucumber - 1 medium, diced
• Red onion - 1/4 medium, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Smoked paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, bring salted water to a boil and add the octopus. Cook for about 30 minutes or until tender. Remove from water and let it cool.
2. Once cooled, chop the octopus into bite-sized pieces.
3. In a large bowl, combine the chopped octopus, red bell pepper, cucumber, red onion, and parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, smoked paprika, salt, and black pepper.
5. Pour the dressing over the octopus and vegetable mixture and toss gently to combine.
6. Let the salad marinate in the refrigerator for at least 10 minutes before serving to enhance the flavors.

Nutrition

• Calories: 280
• Protein: 25 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in omega-3 fatty acids, promoting heart health.

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