A salada de polvo é um dos petiscos mais apreciados em Portugal, especialmente nos dias de calor. É uma entrada leve, fresca e cheia de sabor, que nos transporta diretamente para a costa. Esta receita é particularmente interessante pois ensina a cozer o polvo na perfeição sem adicionar água, e ainda sugere duas marinadas diferentes e deliciosas para variar.

Ingredientes

  • 1 Polvo grande (1,5kg)
  • 1 Cebola
  • 1 Cabeça de alho
  • 1 Ramo de coentros
  • 1 c.s. de Alcaparras
  • 1 Lima
  • 1 Chávena de chá de Azeite Virgem
  • Sal e Pimenta q.b.
  • 1 Malagueta
  • 1 c.chá de Mostarda
  • 1 Ramo de Mangericão

Preparação

  1. Numa panela de pressão coloque o polvo devidamente limpo, com a cebola descascada e a cabeça de alho inteira (não adicione qualquer líquido).
  2. Feche a panela e coloque no mínimo. Deixe cozer durante 1h, verificando se fica tenro.
  3. Deixe arrefecer e corte em pedaços.
  4. Divida por 2 taças.
  5. Divida o azeite por ambas.
  6. Tempere ambas com sal e pimenta.
  7. Numa coloque as alcaparras, a mostarda e o mangericão picado. Envolva e sirva fresca.
  8. Na outra coloque coentros a gosto, a malagueta cortada em rodelas e o sumo da lima. Envolva e sirva fresca.

For a refreshing taste of the Portuguese seaside, here is a classic recipe, translated for you to enjoy.

Octopus Salad

Octopus salad (Salada de Polvo) is a quintessential Portuguese starter, especially beloved during the summer. It’s a dish that speaks of sunny days by the coast, showcasing tender, perfectly cooked octopus dressed in vibrant, fresh flavours. This recipe is particularly clever as it shows you how to cook the octopus to tender perfection without adding any water—the octopus cooks in its own juices, concentrating its flavour beautifully.

What makes this version special is that it offers two distinct dressing variations from one batch of cooked octopus, allowing you to cater to different tastes. The first is a classic combination with capers, mustard and basil, while the second introduces a zesty, spicy kick with coriander, lime and chilli. Both are bright, flavourful, and highlight the delicate taste of the octopus.

This salad is best served chilled as a light lunch or as part of a larger spread of petiscos (Portuguese tapas). It pairs wonderfully with a crisp white wine like Vinho Verde. Don’t be intimidated by cooking octopus; the pressure cooker method described here is virtually foolproof and yields incredibly tender results.

Ingredients

  • 1 large octopus (about 1.5kg)
  • 1 Onion
  • 1 head of garlic
  • 1 bunch of fresh coriander
  • 1 tbsp capers
  • 1 Lime
  • 1 cup virgin olive oil
  • Salt and pepper, to taste
  • 1 chilli pepper
  • 1 tsp mustard
  • 1 bunch of fresh basil

Preparation

  1. In a pressure cooker, place the cleaned octopus with the peeled onion and the whole head of garlic (do not add any liquid).
  2. Close the lid and cook on the lowest heat setting for 1 hour, checking to ensure it is tender.
  3. Allow it to cool and then cut it into bite-sized pieces.
  4. Divide the octopus between 2 bowls.
  5. Pour half of the olive oil into each bowl.
  6. Season both with salt and pepper.
  7. To one bowl, add the capers, mustard, and chopped basil. Mix well and serve chilled.
  8. To the other bowl, add fresh coriander to taste, the sliced chilli, and the juice of the lime. Mix well and serve chilled.