Pulpo a La Vinagreta

Ingredients - Serves 4

• Parsley - 1 tablespoon, chopped
• Salt and pepper - To taste
• Olive oil - 1/2 cup
• Red wine vinegar - 1/2 cup
• Onion - 1, finely chopped
• Green bell pepper - 1, finely chopped
• Red bell pepper - 1, finely chopped
• Octopus - 1 kg, cleaned

Let's Get Started

1. Cook the octopus in boiling water for about 40 minutes or until tender. Let it cool and then cut it into small pieces.
2. In a large bowl, combine the octopus, red bell pepper, green bell pepper, and onion.
3. In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper.
4. Pour the vinaigrette over the octopus mixture and toss to combine.
5. Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
6. Sprinkle with chopped parsley before serving.

Dietary Info

• Dish Type: Appetizer
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Calories: 200
• Fat: 10g
• Carbs: 10g
• Protein: 20g
• Sodium: 500mg
• Sugar: 2g