Portuguese octopus salad, known as Salada de Polvo, is one of the most popular seafood dishes in Portugal. This fresh and flavorful salad combines tender octopus seasoned with onion, garlic, parsley, coriander, olive oil, and vinegar.
This octopus salad (salada de polvo) highlights the rich coastal flavors for which Portugal is famous. Whether served as a starter, a quick meal or light main course, octopus salad offers a delicious combination of texture, freshness, and seasonings.
It's simple to prepare and only takes 30 minutes to be ready. It's perfect for summer gatherings, holidays, or seafood lovers craving authentic Portuguese cuisine. If you have leftover octopus, simply cut it into small pieces, season it, and you’ll have a quick, easy, and flavorful meal or appetizer ready to serve.
If you're looking for easy dishes packed with authentic Mediterranean flavor, try this delicious and traditional Portuguese Pork and Clams (Carne de Porco à Alentejana), hearty Cuttlefish Stew with Potatoes, classic Portuguese Clams (Amêijoas à Bulhão Pato), or this quick and flavorful Fish with Lemon Onion Sauce. These traditional Portuguese seafood and meat recipes are perfect for family dinners and special occasions.
Ingredients for Portuguese Octopus Salad (Salada de Polvo)
Here you'll find all the ingredients needed to make this recipe:
- Octopus - The main ingredient of the recipe. Tender octopus cut into small pieces that perfectly absorb the olive oil, onion, garlic, parsley, and coriander. Proper cooking is essential for it to become tender.
- Chopped onion, pepper, minced garlic, parsley, coriander, and salt - To season the octopus, adding freshness, aromatic flavor, and a balanced salty touch to the salad.
- Olive oil - Extra virgin olive oil adds richness, a smooth texture, and a Mediterranean flavor to the salad.
- Vinegar - Vinegar gives the salad a refreshing and slightly acidic touch.
- Salt - Enhances all the flavors in the salad. Since octopus already has a certain degree of natural saltiness, the seasoning should be adjusted carefully.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Portuguese Octopus Salad
Step 1: Rinse the octopus thoroughly under running water. Place it in a pressure cooker with enough water to cover it, along with one peeled onion and a sprig of fresh parsley.
Step 2: Cook for about 20 minutes, or until the octopus is tender. Carefully drain and transfer the octopus to a plate. Let it to cool slightly before cutting it into small pieces.
Step 3: Season the octopus with salt, pepper, chopped parsley, chopped coriander, the remaining chopped onion, and minced garlic. Drizzle with olive oil and vinegar, then gently mix with two forks until well combined. Serve immediately.
Tips for Octopus Salad
• Let the octopus cool slightly before slicing.
• Use high-quality extra virgin olive oil for a healthier and tastier dish.
• Cook the octopus together with a peeled onion. This helps tenderize the octopus and also adds more flavor.
• Coriander and parsley add color and freshness.
• Chill the salad for 15 minutes before serving for a more intense flavor.
FAQs
How do you make octopus tender?
Cook the octopus over low heat until fork-tender. Freezing the octopus beforehand can also help soften the texture naturally.
Can I use frozen octopus?
Yes. One of the biggest advantages of using frozen octopus is that the freezing process naturally helps the octopus become more tender after cooking.
Is octopus salad healthy?
Yes, octopus salad is usually a very healthy dish. Octopus is rich in protein and low in fat.
You May Also Like
- Portuguese octopus rice
- Easy black-eyed pea salad
- Easy tuna salad
- Portuguese octopus and potatoes (Polvo à Lagareiro)
- Portuguese chickpea cod salad
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Portuguese Octopus Salad (Salada de Polvo)
Portuguese octopus salad, known as Salada de Polvo, is one of the most popular seafood dishes in Portugal. This fresh and flavorful salad combines tender octopus seasoned with onion, garlic, parsley, coriander, olive oil, and vinegar.
3.86 from 7 reviews
- 1 kg (2 1/4 pounds) octopus
- 2 medium onions
- 1/2 teaspoon pepper
- 3 cloves of garlic
- Fresh parsley (to taste)
- Fresh coriander (to taste)
- 100 ml (1/2 cup) extra virgin olive oil
- 1 tablespoon vinegar
- Salt (to taste)
- Rinse the octopus thoroughly under running water. Place it in a pressure cooker with enough water to cover it, along with one peeled onion and a sprig of fresh parsley.
- Cook for about 20 minutes, or until the octopus is tender. Carefully drain and transfer the octopus to a plate. Let it to cool slightly before cutting it into small pieces.
- Season the octopus with salt, pepper, chopped parsley, chopped coriander, the remaining chopped onion, and minced garlic. Drizzle with olive oil and vinegar, then gently mix with two forks until well combined. Serve immediately.
