The Chef: Felix Plasencia

The Restaurant: Bulla Gastrobar

The Dish: Octopus Salad


  • 3 oz. octopus
  • sea salt, to taste
  • 2 Tbs. of fresh parsley, chopped
  • juice of 1 lemon
  • 1/2 cup of extra virgin olive oil
  • 6 oz. of heirloom tomatoes, cut in wedges
  • 4 oz. cucumber, diced small
  • 1/2 of a galician bread loaf, toasted lightly and cut in small pieces (may use croutons instead)
  • 3 Tbs. of red onion, julienned
  • black pepper, to taste

Method of Preparation:

  • Start by seasoning the octopus with salt, fresh parsley, lemon juice and extra virgin olive oil.
  • Grill the octopus for about two minutes on each side.
  • Then, start making the salad. In a mixing bowl, combine heirloom tomatoes with cucumber, salt, galician bread, a little extra virgin olive oil, lemon juice and red onion.

To Plate:

Serve the salad and top it with the grilled octopus. Finish with a drizzle of extra virgin olive oil, black pepper and sea salt.

Serving Suggestion: Albariño

Serves: 1-2


Take a printed copy of the recipe to the restaurant and receive a complimentary glass of red sangria.

Bulla Gastrobar

2500 Ponce de Leon Blvd.

Coral Gables, FL 33134


Coral Gables Restaurant Week

Join our Newsletter for the latest news right to your inbox