Fish & SeafoodDifficulty: medium

Salada de Polvo (Octopus Salad)

Name: Salada de Polvo (Octopus Salad)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1.2 kg octopus, cleaned (about 1 cooked); 400 g small potatoes; 1 large red onion, thinly sliced; 100 ml extra-virgin olive oil; 50 ml white wine vinegar; 1 bunch cilantro, chopped; 2 bay leaves; Salt and black pepper

Tender octopus and potatoes in a bright dressing of olive oil, onion and cilantro — a classic Portuguese starter.

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Instructions

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1Simmer the octopus in salted water with the bay leaves, 45–60 minutes until a knife slides easily into the thickest arm; (or use a frozen octopus, which tenderizes faster).

2Let the octopus cool in its cooking water 10 minutes; drain and cut into 1.5 cm pieces.

3Boil the potatoes in the octopus water until tender, 15–20 minutes; peel and slice while warm.

4In a large bowl, whisk the olive oil with the vinegar, salt and pepper.

5Toss the warm octopus and potatoes with the onion slices and half the dressing; let absorb 10 minutes.

6Finish with the remaining dressing and cilantro; serve at room temperature.