Portuguese Octopus Salad

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.

• Prep time: 25 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 463
• Protein: 41 g
• Carbs: 14 g
• Fat: 27 g

Ingredients

• 1.2 kg Octopus vulgaris ( whole )
• 2 piece Onion ( one for boiling, one finely diced )
• 2 piece Bay leaf
• 1 piece Green bell pepper ( small dice )
• 1 piece Red bell pepper ( small dice )
• 3 piece Garlic ( minced )
• 1 piece Parsley ( chopped )
• 100 ml Extra virgin olive oil
• 50 ml Red wine vinegar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the octopus

   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. Slicing

   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. Preparing the garnish

   Finely dice the second onion, the red and green peppers, and the parsley. Mince the garlic after removing the germ.

4. Seasoning

   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.

Chef's tips

• 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.

Storage

Keeps for 48 hours in the refrigerator in an airtight container. Do not freeze after preparation.