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Octopus Salad Recipe
Octopus Salad
Octopus Salad
Ensaladang Pugita

This appetizer was one of the dishes served during the Portuguese Food Festival held a few years ago in Hotel InterContinental. Steeped in vinegar and mixed with onions and parsley, it has a sour-spicy taste reminiscent of the Filipino kinilaw.

kusina ingredients 
  • 1-1½ kilos octopus, washed and cleaned well
  • 2 onions, chopped, divided 
  • ½ cup vinegar (preferably olive oil vinegar)
  • Water for boiling
  • Salt to taste
  • Chopped Parsley
kusina instructions
1. In a large casserole, combine octopus, half of the onions and enough water to cover. Bring to a boil then lower heat to simmer. Simmer for about 1 minute or just until octopus is tender.

2. Drain octopus and slice into small pieces. Let cool.

3. Blend in vinegar and remaining onions. Sprinkle parsley on top. Serve as a first course or appetizer .



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