Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Octopus salad is an elegant starter and very present on seaside tables.
The doneness of the octopus is the centerpiece of the recipe: tender, sliced into generous pieces, and seasoned with olive oil.
Ingredients
- 1 medium cleaned octopus
- 1 chopped red onion
- 1 small bell pepper optional
- Parsley or cilantro
- 80 ml of olive oil
- 2 tablespoons of vinegar
- 1 bay leaf
- Salt and pepper
Preparation Method
- Cook the octopus with bay leaf until tender.
- Let it cool and cut into pieces.
- Mix onion, herbs, olive oil, and vinegar.
- Add the octopus and mix well.
- Adjust salt and pepper.
- Refrigerate before serving.
Tips from Empório Portugal
- Octopus should cool in its own broth for a few minutes.
- Slice the onion very thin.
- The salad gains flavor after resting.
Possible Substitutions in Brazil
- Use frozen octopus, which tends to become tender more easily.
- Parsley can substitute cilantro.
Pairing
White Vinho Verde or sparkling water. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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