Salada de Polvo

The Quirky Foodster Team

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Servings

Ingredients

Octopus, cleaned — 800 g (1.75 lb)
Onion, thinly sliced — 1
Olive oil — 60 ml (2 fl oz)
Red wine vinegar — 2 tbsp
Chopped parsley — 2 tbsp
Salt and pepper — to taste

Method

Bring a large pot of water to a boil.
Dip the octopus into the boiling water three times, lifting it out each time, before fully submerging it — this traditional technique helps tenderise the flesh.
Simmer the octopus for 40–50 minutes until tender when pierced with a knife.
Let cool, then slice into bite-sized pieces.
Combine the sliced octopus with the onion, olive oil, vinegar and parsley.
Season with salt and pepper and let marinate for at least 30 minutes before serving.

Introduction: A refreshing salad of tender octopus tossed with onion, olive oil and vinegar, a beloved Portuguese coastal starter or side.

Cultural Background: With such a strong maritime tradition, octopus features prominently in Portuguese cuisine, and this simple, bright salad allows its tender texture and mild flavour to shine, popular along the coast and beyond.

Tips: The traditional three-dip technique before fully boiling the octopus is believed to help tenderise the flesh evenly. Let the salad marinate for a while before serving, as this allows the flavours to develop fully.

Variations: Add diced boiled potato for a more substantial salad. Adjust the vinegar quantity to taste for more or less tang.

Storage: Store covered in the refrigerator for up to 2 days.

Reheating: This salad is served cold or at room temperature and is not reheated.

FAQs:

Q: Why is octopus dipped three times before boiling?

A: This traditional technique is believed to help tenderise the flesh evenly, resulting in a more tender final texture.

Q: How do I know when the octopus is tender?

A: It should be easily pierced with a knife with little resistance, similar to testing a cooked potato.