Pulpo al Olivo

🛒 Ingredients

• Cooked Octopus 150 g · 120 kcal
• Black Botija Olives (pitted) 60 g · 80 kcal
• Mayonnaise (whole egg) 30 g · 200 kcal
• Fresh Lime Juice 15 g · 4 kcal
• Red Onion 10 g · 4 kcal
• Fresh Cilantro 5 g · 2 kcal

👨‍🍳 Instructions

1. To cook the octopus, bring a large pot of salted water to a boil. Dip the octopus tentacles in and out of the boiling water three times for a few seconds each to "shock" it, then submerge completely.
2. Reduce heat and simmer for 45-60 minutes, or until the octopus is fork-tender. Drain and let it cool completely, then slice the tentacles into 1/2-inch thick pieces.
3. For the olive sauce, blend the black olives, mayonnaise, and lime juice until smooth. Season with salt to taste.
4. Arrange the sliced octopus on a serving plate. Drizzle generously with the olive sauce, ensuring each piece is well-coated.
5. Garnish with finely sliced red onion and fresh cilantro. Serve immediately, or chill for 30 minutes for enhanced flavors.