when GUY saw the super fresh pulpo at the market, he had to have it. he is fascinated by the long legged creature.
he cooked lunch for his mother and thought this would make a perfect PULPO FRESCO as the starter. thinly sliced pulpo arms served with finely cut red onion, green beens and cherry tomatos. all lightly dress with sea salt with extra virgin olive oil and a squeeze of lemon juice. no words, the pulpo was so sweet so fresh we all asked for second. while preparing the pulpo he kept muttering "what a beautiful creature..."
how would you do different next time?
nothing. we tired a dash of aged balsamic vinegar but we all prefer it without it.
get a cleaned and beaten pulpo for convenience.
what was the lunch menu?
how much did this pulpo salad cost for 3 people?
no more then 6€ to make this salad for 3 people. (we all had double servings)
GAL: so good, so fresh, i am so hungry writing this... we finished the pulpo in the next two days. tried sautéing with onion but it was bland and not special. another GREAT way to eat it was to serve it with japanese rice vinegar and a dash konbu soy sauce.
MOTHER: amazing, it was what she was craving. perfect lunch starter. she was super happy and pleased.
makes 3 starters
2 pulpo legs we used the whole pulpo, cleaned and beaten for softness by the fish monger
1 bunch of green beans (look for the tender skinny ones)
1/2 red onion finely diced
1 TB celery leaves thinly cut
6 cherry tomatoes thinly sliced
extra virgin olive oil
sea salt and pepper
get the fish monger to clean the beaten the pulpo for you (beating the pulpo ensures tenderness.)
remember not to over cook it because of it's tendency to get tough. bring a pot of water to boil. wash the pulpo. add the pulpo and bring the water back up to boil then lower it to the lowest setting and let for simmer for 15 - 20 minutes depending on the size. after cooking, rinse the pulpo in cold water to let cool. use what you need and store the rest or freeze them in portions.
while the pulpo is cooking, lightly blanch the green beans in salted water. do not over cook, let cool and ice water. thinly cut the green beans. toss together onion, tomatoes, celery leaves and green beans and dress with lemon juice, olive oil and salt and pepper.
thinly sliced the legs.
plate the green bean mixture on the plate with slices of pulpo over them. dress with olive oil, sea salt and a squeeze of lemon.
note: the pulpo and green bean could be prepared ahead then cut and assemble before meal.