Octopus is an incredibly nutritious seafood option, offering a variety of essential vitamins, minerals, & lots of protein.
– 1 large, fresh octopus (4-5 lbs.) – ¾ cup of red onions, diced – ¾ cup of green bell pepper and red bell pepper, diced – 1 cup cherry tomatoes, chopped – 1 small jar of Spanish olives (green olives with manzanilla) – 2 fresh garlic cloves, minced – 2 bay leaves – 1 tablespoon cilantro – juice of 3-4 lemons – 1 tablespoon of olive oil – 1 teaspoon of adobo – ½ teaspoon of salt – ½ teaspoon of black pepper – Dash of cumin and oregano
1. In a large pot combine the large octopus, bay leaves and cilantro. Cover with water and bring to a boil with high heat. 2. Reduce the heat and simmer for 1 hour, or until it’s tender. 3. When it’s done, drain the whole octopus and place it in a deep bowl to cool.
4. After it cools down, cut the cooked octopus in small pieces and place the pieces in a bowl. 5. Whisk the remaining ingredients in a bowl. Add to the cooked octopus and for the last step, refrigerate for at least 1 hour before serving, although it’s better if left overnight.