After Pulpo a la gallega, during our trip to Gran Canaria we tasted another octopus specialty: octopus salad.
The word salpicon means “mixture” or “medley“; in Spanish, it is a dish where one or more ingredients are diced or chopped and combined with a sauce or liquid.
In our case, along with the octopus, there was crab surimi and the sauce was a vinaigrette: an emulsion that combines a fat, usually olive oil, with an acidic liquid, which is usually vinegar (sometimes it contains lemon juice).
The standard ratio to prepare it is 3 parts oil to 1 part vinegar.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Spanish
Ingredients for Octopus Salad:
- 2.2 lbs octopus
- 1.1 lbs surimi
- 1 1/2 red bell pepper
- 1 1/2 green bell pepper
- 6 tablespoons olive oil
- 2 tablespoons vinegar
- to taste salt
- to taste parsley
Preparation
Boil the octopus for about 45 minutes and then cut it into large pieces (for more details on cooking octopus, click HERE).
Dice the bell peppers, onion, and tomato into small squares.
Slice the surimi.
Mix the octopus and surimi with the vegetables.
Add salt, vinegar, and olive oil.
Mix and plate with freshly chopped parsley.
Adjust the salt and let it rest in the refrigerator for about 30 minutes before serving.
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Is the Spanish salpicon the same as that from Central America?
No, in Mexican and Central American cuisine, the term refers to a salad mixture containing thinly sliced or shredded meat, onion, oregano, serrano chile, avocado, tomatoes, and vinegar. Often presented on tostadas, tacos or as a filling for poblano peppers.
In Honduras, rabbit meat is used.
In Colombian cuisine, salpicón is a fruit cocktail drink made from watermelon and/or orange juice and soda water.
Further south, in countries like Venezuela, it is commonly prepared with seafood and lemon instead of vinegar.
