Salada de Polvo
Experience the vibrant flavors of Portugal with this exquisite Salada de Polvo, a refreshing octopus salad. Tender, perfectly cooked octopus is tossed with crisp bell peppers, red onion, and cucumber, all bathed in a zesty red wine vinaigrette. This light and flavorful dish makes an ideal appetizer or a delightful main course on a warm day.
An original recipe by Forkin
- Total time
- 4 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 418 kcal
Allergen information: may contain fish, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 goctopus, fresh or frozen, thawed
cooking liquid
- 2 pcsbay leaf
- 1 pcsonion, halved
- 2 clovegarlic, smashed
- 0.5 tspsalt
dressing
- 3 tbspred wine vinegar
- 5 tbspextra virgin olive oil
- 1 clovegarlic, minced
- 0.25 cupfresh parsley, finely chopped
- 0.25 tspblack pepper, freshly ground
salad
- 0.5 pcsred onion, thinly sliced
- 0.5 pcsbell pepper, diced
- 0.5 pcscucumber, diced
garnish
- 2 tbspfresh cilantro, chopped(optional)
- 2 tbsppitted black olive, sliced(optional)
Equipment
Large stockpot (6-8 quart) · Cutting board · Chef's knife · Large mixing bowl · Small mixing bowl · Whisk · Fork
The method
Step by step
- 1
If using frozen octopus, ensure it is completely thawed in the refrigerator overnight or under cold running water before beginning.
Cook’s note: Thawing slowly in the refrigerator helps maintain the octopus's texture and prevents it from becoming rubbery.
- 2
Bring a large pot of water to a rolling boil over high heat.
About 5 min
- 3
Carefully dip the octopus into the boiling water three separate times, holding it for about 10 seconds each dip, to curl the tentacles.
About 1 min
Cook’s note: This 'shocking' technique helps tenderize the octopus and prevents its skin from peeling off during cooking, resulting in a more appealing presentation.
- 4
Add the bay leaf, one whole onion (peeled), two cloves of garlic (smashed), and 0.5 teaspoon of salt to the pot of boiling water.
- 5
Submerge the octopus completely in the seasoned water and reduce the heat to a gentle simmer. Cover the pot with a lid.
Cook’s note: A gentle simmer is crucial; vigorous boiling can make the octopus tough. The water should barely bubble.
- 6
Cook the octopus for 45-60 minutes, or until it is very tender when pierced easily with a fork.
About 1 hr
Cook’s note: Cooking time can vary significantly based on the size and age of the octopus. Start checking for tenderness around 45 minutes and continue cooking until it's fork-tender, not just soft.
- 7
Remove the pot from the heat and allow the octopus to cool completely in its cooking liquid for at least 1-2 hours.
About 2 hr
Cook’s note: Cooling in the liquid is essential for keeping the octopus moist and tender. Do not rush this step.
- 8
Once cooled, carefully remove the octopus from the liquid. Discard the bay leaf, cooked onion, and garlic cloves.
About 2 min
- 9
On a clean cutting board, cut the cooked octopus into bite-sized pieces, discarding any tough parts or the beak located at the center of the tentacles.
About 5 min
Cook’s note: Use a sharp chef's knife for clean cuts. The pieces should be small enough to eat comfortably in one bite.
- 10
Prepare the dressing: In a small bowl, whisk together the 3 tablespoons of red wine vinegar, 5 tablespoons of extra virgin olive oil, one minced clove of garlic, 0.25 cup of fresh chopped parsley, and 0.25 teaspoon of black pepper until well combined.
About 2 min
Cook’s note: Mince the garlic very finely or use a garlic press to ensure its flavor is evenly distributed throughout the dressing.
- 11
In a large mixing bowl, combine the cut octopus, thinly sliced 0.5 red onion, diced 0.5 bell pepper, and diced 0.5 cucumber.
About 2 min
Cook’s note: Ensure all vegetables are cut into similar, small pieces for a harmonious texture in the salad.
- 12
Pour the prepared dressing over the octopus and vegetables. Gently toss everything together until all ingredients are evenly coated.
About 1 min
Cook’s note: Use a spatula or large spoon to toss gently, preventing the tender octopus from breaking apart.
- 13
Taste the salad and adjust the seasoning as needed, adding more salt or pepper to your preference.
Cook’s note: Remember that the octopus was cooked with salt, so add additional salt cautiously.
- 14
For optimal flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving, allowing the flavors to meld.
About 30 min
Cook’s note: Marinating time is crucial for the dressing to fully penetrate the octopus and vegetables, enhancing the overall taste.
- 15
Serve the Salada de Polvo chilled, garnished with fresh cilantro and sliced pitted black olives.
Cook’s note: A sprinkle of smoked paprika can add an extra layer of authentic Portuguese flavor if desired.
Per serving
Nutrition
- Calories
- 417.7kcal
- Protein
- 46.5g
- Carbs
- 9.6g
- Fat
- 20.4g
- Fibre
- 1.9g
- Sugar
- 3.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This Salada de Polvo is fantastic on its own as a light meal, or as part of a larger tapas spread. For a complete Portuguese experience, serve it alongside crusty bread to soak up the delicious dressing, and pair it with a crisp Vinho Verde or a light-bodied white wine. You can easily customize the vegetables based on what's in season; cherry tomatoes or finely diced celery would also be lovely additions.
Store leftover Salada de Polvo in an airtight container in the refrigerator.
This salad is best served chilled and does not require reheating. If desired, let it sit at room temperature for 10-15 minutes before serving to take the chill off.
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