Portuguese octopus salad

Portugese octopus salad


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Begin by cooking the octopus. Carefully lower into a pot of salted boiling water, then add the rest of the ingredients to flavour the stock
Cook for 30–45 minutes or until the octopus is tender when pierced with a knife. Leave in the stock until cool enough to handle
Strain the octopus from the stock and dice into cubes roughly 1.5cm in size. Remove and discard any gelatinous bits (usually the webbing area where the tentacles meet the head). Be sure to reserve the stock for another dish as it is full of flavour – it works wonders in paella or seafood stews
Place the octopus into a large bowl and toss with the rest of the salad ingredients, along with a generous glug of good quality extra virgin olive oil
Taste and season with plenty of salt, pepper and lemon juice
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