Octopus Vinaigrette


• 1 octopus of approximately 850 g

• 1/2 cup corn oil

• 10 tablespoons of white vinegar

• 1 medium onion

• 2 garlic cloves, crushed

• 3 red and 3 green sweet peppers

• 2 tablespoons of parsley leaves

• 1 teaspoon of ground paprika

• 2 teaspoons of salt

• 1/4 teaspoon ground pepper


The well-washed and clean octopus is placed in a pot without anything else. Cover it, but make sure the cover fits perfectly without letting air in or out. The fire is lit at the lowest temperature in your kitchen and left to cook for an hour. After an hour, the pot is uncovered and you will see that the octopus is very soft and that it was cooked in its own juice; take it out, drain it and cut it into small wheels and reserves it in a container. We cut the onion into thin julienne strips, as well as the red and green sweet peppers; We carefully cut the parsley and mix everything with the octopus. In addition, in a smaller container, we mix the oil with the vinegar, the Spanish paprika, the garlic, the salt, and the pepper, pour the dressing over the octopus, stir and store it in the fridge until serving time.