Salpicón de Pulpo
Salpicón de Pulpo is a refreshing Spanish octopus salad, typically made with tender boiled octopus, diced vegetables like onion, tomato, and bell pepper, and dressed with olive oil and vinegar. It originates from Galicia in northwest Spain, a region renowned for its seafood and octopus dishes. The dish is often served chilled as a tapa or a light meal.
🍽️ Nutrition at a glance
This dish is high in protein and healthy fats from the octopus and olive oil, while being relatively low in carbohydrates. It provides key nutrients like vitamin B12, iron, and omega-3 fatty acids, with a typical serving containing roughly 250-350 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 22 g |
| Carbs | 8 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 450 mg |
| Vitamin B12 | 18 mcg |
| Iron | 4 mg |
| Selenium | 65 mcg |
| Phosphorus | 280 mg |
| Potassium | 420 mg |
| Vitamin C | 15 mg |
| Magnesium | 55 mg |
| Omega-3 (EPA+DHA) | 0.5 g |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a beloved example of Galician tapas and is often featured at festivals and family gatherings. Nutritionally, the combination of lean octopus protein and heart-healthy olive oil makes it a nutrient-dense, Mediterranean-style dish.
