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Octopus Salad
A classic Portuguese recipe found all along the coast. Fresh, bright and summery. It's great sitting outside in the afternoon with a glass of white wine.
Ingredients
- 1 small octopus
- 1 onion, sliced
- 2 cloves of garlic
- 2 bay leaves
- Wildly Virgin olive oil
- ½ red onion, diced
- ¼ red pepper, diced
- ¼ green pepper, diced
- Chopped cilantro, to taste
- Salt
- Pepper
- White wine vinegar
Directions
First prepare the octopus: Place the sliced onion in a baking tray and place the octopus on top. Drizzle with olive oil, season with salt, black pepper, garlic and 2 bay leaves. Cover with aluminum foil, and bake at 390ºF (200ºC) for 60 to 90 minutes depending on the size of the octopus.
The octopus is done when it is tender when pierced with a knife. Remove the octopus, let it cool a bit, and cut the tentacles into bite-size pieces. Place cut up octopus in a bowl.
Chop coriander, red onion, red and green pepper, add everything to the octopus mixture and mix.
Mix in salt, freshly ground black pepper, a healthy glug of olive oil and vinegar to taste.
Set aside in the fridge before serving.
Notes
This recipe can easily be doubled if using a larger octopus.
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