Salada de Polvo
Portuguese Octopus Salad
Cold octopus, cut small and dressed sharply with olive oil and vinegar, with raw onion and pepper for crunch. It is the thing to order with the first drink, and at home it is the best use for a tentacle or two left over from a roast.
It appears on petisco menus across the country. The Portuguese recipe read uses cooked tentacles, red and green pepper, onion, olive oil, vinegar and coriander.
Ingredients
Ingredients
- 500 g cooked octopus tentacles
- 1/2 red pepper, finely diced
- 1/2 green pepper, finely diced
- 1 small onion, finely chopped
- 100 ml olive oil
- 4 tbsp white wine vinegar
- 2 tbsp chopped coriander or parsley
- Fine sea salt and black pepper
Method
- Cook the octopus, if raw If you are starting with a raw octopus of about 1 kg, simmer it in lightly salted water with half an onion and a bay leaf for 45 to 55 minutes, until a knife slides easily into the thickest tentacle. Drain and cool completely.
- Cut Slice the cold tentacles into rounds about 1 cm thick. Put them in a bowl with the peppers and onion.
- Dress Whisk the oil and vinegar with a good pinch of salt and some pepper, pour over the salad and toss well. Chill for 30 minutes so the octopus takes up the dressing.
- Serve Stir in the chopped herbs, taste for salt and vinegar and serve cold, with bread.
Rinse the chopped onion under the cold tap and dry it if you find raw onion harsh.