📝 About This Recipe
Transport yourself to a sun-drenched terrace on the Portuguese coast with this vibrant Salada de Polvo. This quintessential 'petisco' celebrates the tender, meaty texture of octopus balanced by the sharp acidity of a classic vinaigrette and the crunch of fresh aromatics. It is a masterclass in Mediterranean simplicity, relying on high-quality olive oil and the perfect simmer to achieve a melt-in-your-mouth experience.
🥗 Ingredients
The Octopus
- 1.5 kg Whole Octopus (previously frozen to ensure tenderness)
- 1 large Yellow Onion (peeled but left whole)
- 2 Bay Leaves (dried)
- 5-6 Black Peppercorns (whole)
The Salad Base
- 1 medium Red Onion (very finely diced)
- 1/2 Red Bell Pepper (finely diced for color and sweetness)
- 1/2 Green Bell Pepper (finely diced)
- 1 large bunch Fresh Cilantro (finely chopped, stems included for flavor)
- 2 Garlic Cloves (minced into a paste)
The Dressing & Seasoning
- 150 ml Extra Virgin Olive Oil (use a high-quality Portuguese oil if possible)
- 75 ml White Wine Vinegar (adjust to taste for acidity)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Smoked Paprika (optional, for a hint of depth)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Thaw the octopus completely in the refrigerator. Freezing breaks down the muscle fibers, which is the secret to a tender Portuguese octopus salad.
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2
Rinse the octopus under cold water. Remove the beak (located at the center where the legs meet) and ensure the head is cleaned out.
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3
Place the octopus in a large, heavy-bottomed pot. Do not add any water or salt. Add the whole yellow onion, bay leaves, and peppercorns.
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4
Cover the pot with a tight-fitting lid and set over medium-low heat. The octopus will release its own juices, creating a flavorful poaching liquid.
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5
Simmer for 45-60 minutes. Check for doneness by piercing the thickest part of a tentacle with a knife; it should slide in like butter.
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6
Once tender, remove the pot from the heat and let the octopus cool inside the liquid for 20 minutes to retain moisture.
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7
Lift the octopus out and discard the cooking liquid and the whole onion. Let the octopus cool to room temperature.
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8
While the octopus cools, prepare your vegetables. Finely dice the red onion and bell peppers into uniform 3-4mm cubes.
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9
Cut the cooled octopus tentacles into bite-sized rounds, roughly 1-2cm thick. Dice the head into similar sized pieces.
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10
In a large mixing bowl, whisk together the extra virgin olive oil, white wine vinegar, minced garlic, sea salt, pepper, and smoked paprika.
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11
Add the octopus pieces, diced onions, peppers, and the chopped cilantro to the bowl.
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12
Toss everything thoroughly so the octopus is well-coated in the vinaigrette.
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13
Taste and adjust seasoning. You may want an extra splash of vinegar or a pinch of salt depending on the octopus's natural salinity.
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14
Cover and refrigerate for at least 1-2 hours before serving. This allows the octopus to marinate and the flavors to meld beautifully.
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15
Give the salad a final toss before serving in a shallow bowl or on small individual plates.
💡 Chef's Tips
Always use octopus that has been frozen; fresh octopus requires aggressive pounding to tenderize, whereas freezing does the work for you naturally. Avoid adding salt to the boiling pot, as this can toughen the octopus skin; season only once the salad is being assembled. If you prefer a milder onion flavor, soak the diced red onion in cold water for 10 minutes, then drain and dry before adding to the salad. Use the best olive oil you can find—it acts as a sauce here, not just a fat, so its flavor profile is critical to the dish's success. Don't discard the purple skin of the octopus; it contains immense flavor and provides the classic look of the dish.
🍽️ Serving Suggestions
Serve with thick slices of crusty 'Pão de Mafra' or a rustic sourdough to soak up the vinaigrette. Pair with a chilled glass of Vinho Verde, whose high acidity and slight effervescence cut through the richness of the olive oil. Offer it as part of a 'petiscos' spread alongside 'Amêijoas à Bulhão Pato' (clams) and 'Pica-pau' (beef strips). For a light lunch, serve a generous portion over a bed of boiled small new potatoes. A few pitted black olives (Azeitonas Pretas) added just before serving provide a lovely salty contrast.