Pulpo a la Vinagreta
Pulpo a la Vinagreta is a classic Spanish tapas dish featuring tender, boiled octopus dressed in a simple, tangy vinaigrette. It typically consists of octopus, olive oil, vinegar, and often includes diced potatoes, onions, and red bell peppers as a base. Originating from Galicia in northwest Spain, it is a beloved cold appetizer, especially popular during festivals and gatherings.
🍽️ Nutrition at a glance
This dish is a good source of high-quality protein and healthy fats, primarily from the octopus and olive oil, while being relatively low in carbohydrates. It provides key nutrients like vitamin B12, iron, and selenium, with a rough calorie estimate of 200-250 kcal per typical serving.
Nutrition breakdown
| Calories | 230 kcal |
| Protein | 25 g |
| Carbs | 8 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 450 mg |
| Vitamin B12 | 8.5 mcg |
| Iron | 5.5 mg |
| Selenium | 76 mcg |
| Phosphorus | 280 mg |
| Zinc | 3.5 mg |
| Niacin (B3) | 5.0 mg |
| Potassium | 350 mg |
| Magnesium | 60 mg |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a staple of Spanish 'tapeo' (tapas culture) and is often served on a wooden board. Nutritionally, octopus is a lean protein that's also rich in omega-3 fatty acids, which are beneficial for heart health.
