Pulpo (octopus) and Radish Salad


I was so upset with that German octopus guessing that Uruguay would be ousted from the South Africa World Cup that I decided to take revenge on a poor little pulpo I had in my freezer. The small kind, that is, not the baby ones but the ones farmed in places like Portugal or the Adriatic Coast, bagged in a cylinder and exported frozen. Thaw the critter and then steam. Ideally your rice cooker comes equipped with a wire basket. If that be the case, pour an inch of water in the pan, place the mollusk in said basket and steam for about 15-20 minutes. After minute 10 you need to poke the octopus frequently to test tenderness and to make sure there is water in the bottom.

Octopus is ready when is slightly chewy but once you apply pressure your teeth get into the flesh with a juicy pop. Do Not overcook, or it will become tough and then it will turn into a mash. Cool down with tap water and slice thin. Place in a bowl. Slice a few radishes and combine with octopus. Add black pepper, pinch of salt, grated fresh ginger and finely chopped flat parsley. Stir and add lime juice, not as much as you would for ceviche. Just the amount you would use in a salad. Drizzle with olive oil, stir and eat.

Crunchy, chewy, tangy, spicy and refreshing at the same time, this is an awesome snack. I had it with South African Chenin Blanc. It made perfect.

ps. unless somebody else did before, I claim to be the creator of this dish.

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4 Responses to “Pulpo (octopus) and Radish Salad”

  1. molly Says:

    octupus are intresting

  2. molly Says:

    i like it lots

  3. kk Says:

    Yes they are very intresting

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