Salad

Salada de Polvo

A chilled salad of tender octopus with red onion, bell pepper, parsley, and a bright olive-oil and vinegar dressing.

What you’ll need

• octopus: 1200 g
• red onion: 180 g
• red bell pepper: 200 g
• parsley: 35 g
• olive oil: 70 ml
• red wine vinegar: 40 ml
• water: 2000 ml
• garlic: 15 g
• bay leaves: 2 pcs
• fine salt: 8 g
• black pepper: 3 g

How to make it

1. Thaw the octopus completely in the refrigerator, rinse, and remove the beak. Bring the water and bay to a boil, then dip the tentacles three times for a few seconds so they curl neatly.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.