Portuguese Octopus Salad
Ingredients
- 1.2 kgOctopus vulgaris (whole)
- 2 pcOnion (one for boiling, one finely diced)
- 2 pcBay leaf
- 1 pcGreen bell pepper (small dice)
- 1 pcRed bell pepper (small dice)
- 3 pcGarlic (minced)
- 1 pcParsley (chopped)
- 100 mlExtra virgin olive oil
- 50 mlRed wine vinegar
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender octopus meat that yields easily, heightened by sharp vinegar acidity and crunchy peppers. Extra virgin olive oil binds everything for a smooth and aromatic finish.
- 1
Submerge the octopus in a large pot of boiling unsalted water with one whole onion and bay leaves. Simmer until a knife blade slides into the base of the tentacles without resistance.
- 2
Drain the octopus and let it cool slightly. Cut the tentacles into regular 2-centimeter pieces. Keep the skin intact as it holds the flavor.
- 3
Finely dice the second onion, the red and green peppers, and the parsley. Mince the garlic after removing the germ.
- 4
In a large bowl, mix the octopus and vegetables. Pour in the olive oil and red wine vinegar. Season with grey sea salt and plenty of pepper. The oil should coat every piece.
Frequently asked questions
How do you get this dish right?
- Never salt the octopus cooking water; it toughens the meat.
- If using fresh octopus, freeze it for 24 hours beforehand to break the fibers and ensure tenderness.
- Let the salad rest for 2 hours in the fridge before serving so the dressing can penetrate the meat.
How long does this dish keep?
Keeps for 48 hours in the refrigerator in an airtight container. Do not freeze after preparation.
