Salada de Polvo (Cape Verdean Octopus Salad)
A refreshing and light Salada de Polvo, this Cape Verdean octopus salad is a delightful mix of tender octopus, crisp vegetables, and a zesty vinaigrette. It's a perfect appetizer or side dish, highlighting the fresh seafood available in the region.
🧂 Ingredients
- 1 kg Octopus(cleaned)
- 1 White onion(quartered, for boiling octopus)
- 1 small Red onion(finely chopped)
- 1 Bell pepper(red or green, finely chopped)
- 0.5 cup Parsley(fresh, chopped)
- 2 cloves Garlic(minced)
- 0.25 cup Olive oil(extra virgin, high quality)
- 2 tablespoons Vinegar(white wine or apple cider)
- 1 tablespoon Lemon juice(freshly squeezed)
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground)
👨🍳 Instructions
- 1
Place the cleaned octopus in a large pot with enough water to cover. Add the quartered white onion. Bring to a boil, then reduce heat, cover partially, and simmer for about 1 hour 30 minutes, or until the octopus is tender when pierced with a fork.
💡 Tip: Some recipes suggest adding a wine cork to the boiling water to help tenderize the octopus. - 2
Remove the octopus from the pot and let it cool slightly. Reserve some of the cooking liquid.
- 3
Once cool enough to handle, cut the octopus into bite-sized pieces.
💡 Tip: Aim for uniform pieces for even distribution in the salad. - 4
In a large bowl, combine the chopped octopus, finely chopped red onion, chopped bell pepper, chopped parsley, minced garlic, and optional black olives.
- 5
In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt, and pepper. Add a tablespoon or two of the reserved octopus cooking liquid for extra flavor.
💡 Tip: Taste the dressing and adjust seasoning as needed. - 6
Pour the dressing over the octopus and vegetable mixture. Toss gently to combine.
- 7
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
💡 Tip: This salad is best served chilled.
💡 Pro Tips
- ✓Ensure the octopus is thoroughly cooked until tender to avoid a rubbery texture.
- ✓Use high-quality olive oil for the best flavor.
- ✓Allowing the salad to marinate in the refrigerator enhances the flavors.
🔄 Variations
- Add cooked black-eyed peas or chickpeas.
- Include diced tomatoes or sun-dried tomatoes.
- Substitute cilantro for parsley.