Salada de polvo is a fresh, simple and very fragrant Portuguese octopus salad made with tender octopus, bell peppers, red onion, olive oil, vinegar and coriander. Served cold or at room temperature, it is one of those seaside recipes that rely on few ingredients, but a lot of taste.
In Portugal, octopus occupies an important place in family cooking, fish restaurants and petiscos, these small plates to share. In this salad, it is first cooked gently until tender, then cooled in its cooking water before being sliced and seasoned.
The secret to a good salada de polvo lies in two things: a well-controlled cooking of the octopus and a generous seasoning. Olive oil, vinegar, red onion and herbs should spice up the octopus without masking its taste. A perfect recipe as a starter, in a summer salad, as an appetizer to share or in a Portuguese meal with bread, olives and a glass of vinho verde.
Au menu
Let’s put things in place: let’s talk a little about the Potugaise cuisine
After talking about it many times because of its influence in the world, we are finally making a stopover in Portugal! This Western European country is full of surprises and is still burdened by many clichés, which reduce its cuisine to cod (even though we’ll be cooking a little of it), and its pastey with Pastéis (even if we will discover a variant). In reality, Portugal has a cuisine of character, with a very Mediterranean temperament. It should be remembered, however, that the country’s borders have not changed for nearly a thousand years, so the country’s culinary identity is particularly well defined, even if it is obvious that the influences are numerous.
First of all, European, because of its proximity to the Mediterranean and its past as a Roman colony. We find the basics of neighboring countries, many charcuterie specialties, wines, grilled fish, dishes in spicy sauce…
Speaking of spices, let’s not forget that Portugal was for a long time one of the largest colonial empires, having a real monopoly on many products and spices, such as cinnamon and nutmeg. But let’s get back to our dish of the day: octopus! The choice of this dish is not anecdotal.
Indeed, the country bases part of its economy on fishing, taking advantage of its Atlantic coast. At the top of the most fished seafood: octopus and sardines. So today we discover a dish that we might have been able to enjoy elsewhere in the Mediterranean, but we thought it would remind us a little of the holidays! Long live the month of September and the start of the school year!
What is salada de polvo?
Salada de polvo is a Portuguese salad of cooked octopus, cut into pieces and then seasoned with olive oil, vinegar, fresh herbs and crunchy vegetables. Depending on the family and the region, you can find red onions, peppers, tomatoes, parsley, coriander or sometimes potatoes.
It is usually served cold or at room temperature, as a starter, in a salad or as a petisco to share.
How do you cook octopus so it’s tender?
The success of salada de polvo depends mainly on how well the octopus is cooked. It should be cooked in simmering water, with onion, garlic and salt, until soft. The tip of a knife should sink easily into the thickest part of the tentacles.
Once cooked, let it cool in its cooking water. This step keeps a softer texture and prevents the octopus from hardening.
Should you remove the skin from the octopus?
It is not essential. After cooking, part of the skin can come off naturally. You can remove the excess if you prefer a cleaner texture, but it’s best not to rinse the octopus too much, as this will lose some of its flavor.
Ideally, it should be cut into regular slices, neither too thin nor too thick, so that it remains present in the salad.
What to season for a Portuguese octopus salad?
The base of the seasoning is simple: olive oil, vinegar, salt, pepper and fresh herbs. The vinegar provides the acidity needed to balance the sweetness of the octopus, while the olive oil gives roundness.
Coriander is widely used in Portuguese cuisine, but you can also use flat-leaf parsley if you prefer a milder flavor.
What to serve salada de polvo with?
The salada de polvo is served as a starter, as an appetizer or in a Portuguese meal with bread, olives, steamed potatoes, grilled sardines, bacalhau or other petiscos.
It is perfect in summer, but can also be served all year round as a simple, fresh and generous seafood salad.
Salada de polvo, the Portuguese octopus salad
Ingredients
- Ingredients – for cooking octopus
- 1,5 kg octopus or 6 large tentacles
- 1 onion
- 1 head of garlic
- Salt
- Ingredients – for the salad
- Cooked octopus Cut into slices
- ½ red bell pepper, finely diced
- ½ green bell pepper, finely diced
- 1 small red onion, minced
- 10 cl olive oil
- 4 tablespoons wine vinegar
- 2 tablespoons chopped coriander
- Salt
- Pepper
Preparation
- Bring 4 quarts of water to a boil in a large stockpot.
- Add the octopus, onion, head of garlic, and salt.
- Cook over medium heat for 40 to 50 minutes, until the octopus is tender.
- Check the doneness with the tip of a knife: it should sink easily into the thick part of the tentacles.
- Let the octopus cool in its cooking water.
- Drain the octopus, then cut it into even rings.
- In a bowl, combine the octopus, red pepper, green pepper and red onion.
- Add the olive oil, vinegar, coriander, salt and pepper.
- Toss gently, then set aside in the fridge for at least 30 minutes before serving.
- Serve cold or at room temperature.
Notes
FAQ: Frequently asked questions about Portuguese octopus salad
What is salada de polvo?
Salada de polvo is a Portuguese salad of cooked octopus, seasoned with olive oil, vinegar, onion, peppers and fresh herbs.
How do you cook octopus so it’s tender?
It should be cooked in simmering water for 40 to 50 minutes, then let it cool in its cooking water. This helps maintain a softer texture.
Is salada de polvo eaten hot or cold?
It can be eaten cold or at room temperature, as a starter, in a salad or as a petisco to share.
Can you make octopus salad ahead of time?
Yes. It is even better after a resting time, because the octopus absorbs olive oil, vinegar and herbs.
Can you substitute cilantro?
Yes. You can use flat-leaf parsley if you prefer a milder flavor.
What to serve salada de polvo with?
Serve it with bread, olives, steamed potatoes, grilled sardines, bacalhau, or other Portuguese petiscos.
Leave a Reply