I thought I’d share an easy to make recipe for you this week. I did use canned octopus in olive oil, which is very popular in Spain, Cuba and the Mediterranean however not popular among Paleo people as it is canned. However, as we all lead busy lives and I know we’re all doing our best to eat well I thought this would be the easiest way of making this recipe without taking a zillion years to prepare! You can find canned Octopus in the same shelf area as sardines, anchovies, smoked oysters and other canned seafood at your local grocer. If your local Whole Foods or other grocery store doesn’t carry canned octopus in olive oil you can buy it here on Amazon and make this awesome recipe another time.
The following recipe makes 2 to 4 servings depending on whether you serve the octopus salad as a meal or as the topping to a mixed-greens or wilted spinach salad as an appetizer.
2 4-oz tins of octopus (pulpo in Spanish) in olive oil, undrained
1 large Organic Roma tomato, diced
1/4 cup of Organic red onion, diced (omit for low FODMAP diet)
2 to 3 mini sweet Organic peppers (or hot serano peppers if you like spicy!), diced
1/4 cup chopped fresh Organic parsley
1/2 tsp dried Organic oregano
Juice of half an Organic lemon
Opt: 2 cloves Organic roasted garlic, chopped (omit for low FODMAP diet)
Salt & Pepper to taste
For the Spanish/Latin American version, add:
1/4 cup sliced pimiento-stuffed green olives or Spanish olives
2 Tbs diced roasted red peppers
Place all ingredients in a bowl and stir until thoroughly combined. Serve over a salad of greens or lightly sauteed spinach or sliced cucumbers.