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Portuguese Octopus Salad with Olive & Chilli Salsa

Name: Portuguese Octopus Salad with Olive & Chilli Salsa
Prep time: 15 min
Cook time: 93 min
Total time: 108 min
Yield: 4 servings
Ingredients: 1 Octopus; 1 Lemon; 4 Garlic cloves; 2 Bay leaves; 1 handful Parsley stalks; 1 tsp Black peppercorns; Fine sea salt; 1–2 tbsp Olive oil; 250 g Cherry tomatoes; 1 Red onion; 1 Cucumber; 1 handful Flat-leaf parsley; 1 handful Coriander; 1 Lemon juice; 2 tbsp Red wine vinegar; 3 tbsp Extra virgin olive oil; Fine sea salt; Freshly cracked black pepper; 100 g Mixed olives; 1 Red chilli; 1 Garlic clove; 1 handful Parsley; 1 handful Coriander; 1/2 Lemon zest; 1/2 Lemon juice; 1 tbsp Red wine vinegar; 2–3 tbsp Extra virgin olive oil; 1 pinch Flaky sea salt; Black pepper

If you couldn’t already tell, I love octopus, especially in a nice fresh salad. For me, the octopus needs to be tender inside but charred hard on the outside, then you’ve got the sharp salad and that salty olive chilli salsa cutting through everything. It’s brilliant alongside grilled meat, fish or a table full of small plates. The perfect way to enjoy a nice long dinner!

Prep

15m

Cook

1h 33m

Total

1h 48m

Portuguese Octopus Salad with Olive & Chilli Salsa

If you couldn’t already tell, I love octopus, especially in a nice fresh salad. For me, the octopus needs to be tender inside but charred hard on the outside, then you’ve got the sharp salad and that salty olive chilli salsa cutting through everything. It’s brilliant alongside grilled meat, fish or a table full of small plates. The perfect way to enjoy a nice long dinner!

Prep

15m

Cook

1h 33m

Total

1h 48m

Ingredients

Method

Turn cooking mode on

Step 1

Add the whole octopus to a large pan with the lemon, garlic, bay leaves, parsley stalks, peppercorns and a good pinch of salt. Cover with water and bring very gently to a simmer.

For

4

M

I

Ingredients

For the octopus

1

Octopus, whole, around 1–1.2kg, cleaned