Ensalada de Pulpo a la Cubana

Cuba's coastal towns have always had a love affair with octopus, slow-simmered until tender then dressed simply with mojo — garlic, citrus, and olive oil. This cold salad is a staple of Cuban seafood restaurants and coastal home kitchens alike.

Serves: 4

Ingredients

• 800g (1¾ lb) cleaned octopus
• 1 bay leaf, 1 tsp black peppercorns, 1 lemon half (for poaching)
• 3 cloves garlic, finely minced
• 80ml (⅓ cup) extra-virgin olive oil
• 60ml (¼ cup) sour orange juice (or mix of lime and orange)
• 1 small red onion, thinly sliced into rings
• 2 stalks celery, thinly sliced
• 1 red bell pepper, finely diced
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 tsp dried oregano
• ½ tsp sweet paprika
• Salt and freshly ground black pepper
• Crusty bread or white rice to serve

Instructions

1. Place octopus in a large pot with bay leaf, peppercorns, and lemon half. Cover with cold water and bring to a boil. Reduce to a gentle simmer and cook 45–55 minutes until a skewer pierces the thickest tentacle with no resistance.
2. Remove octopus and cool to room temperature. Slice tentacles into 2cm (¾-inch) rounds; cut head into strips.
3. While octopus cools, soak sliced onion in cold salted water for 10 minutes. Drain.
4. Whisk together minced garlic, olive oil, citrus juice, dried oregano, and paprika to make mojo dressing.
5. Combine octopus, drained onion, celery, and red pepper in a large bowl. Pour over the mojo and toss well.
6. Refrigerate at least 30 minutes (up to 4 hours) to allow flavours to meld.
7. Scatter parsley, adjust salt and pepper, and serve cold.

Cook's Notes: The octopus can be poached a day ahead and refrigerated. The salad improves overnight as the mojo penetrates deeply. Some cooks add a few capers or sliced green olives for brininess.