A salada de polvo é um dos petiscos mais clássicos e adorados do verão português. Fresca, leve e cheia de sabor, é a entrada perfeita para um almoço ao ar livre ou para partilhar com amigos numa esplanada. Esta versão caseira é simples de preparar e celebra o sabor autêntico do mar.

Ingredientes

  • 1/2 kg de polvo
  • 3 tomates maduros
  • 2 dentes de alho pequenos
  • 1 pernada de coentros
  • Azeite q.b.
  • Vinagrete Balsâmico (Opcional)

Preparação

  1. Coloque o polvo congelado num tacho com uma folha de louro e leve ao lume muito brando com tampa (não temperar de sal).
  2. Desligue ao fim de 45 minutos e deixe arrefecer.
  3. Corte aos bocadinhos, limpando um pouco e adicione o dente de alho descascado e muito picadinho.
  4. Lave os tomates e os coentros e corte-lhes as folhinhas muito picadas.
  5. Elimine as sementes do tomate , corte muito miúdo e junte ambos ao polvo. Regue com bastante azeite e leve ao frigorífico até à hora de servir.

Bringing a taste of the Portuguese seaside to your table, here is the English version of this recipe.

Homemade Octopus Salad

Octopus salad, or salada de polvo, is a cornerstone of Portuguese cuisine, especially cherished during the warm summer months. You’ll find it on menus across the country, from bustling city tascas to seaside restaurants, served as a refreshing starter or a light meal. Its beauty lies in its simplicity, showcasing the tender texture and delicate, sweet flavour of the octopus, perfectly complemented by fresh vegetables and herbs.

The key to a perfect octopus salad is achieving tender, succulent octopus, which this recipe accomplishes with a wonderfully simple, traditional technique: cooking the octopus slowly from frozen, without any added water, allowing it to cook in its own flavourful juices. This method ensures the meat is perfectly tender, not rubbery.

This recipe is a minimalist take on the classic, using just ripe tomatoes, garlic, and fresh coriander to let the flavour of the octopus shine. It’s dressed simply with a generous amount of good-quality olive oil. For a sharper flavour, many recipes also include finely chopped onion and a splash of white wine vinegar, which you can easily add to taste.

Ingredients

  • 500g octopus
  • 3 ripe tomatoes
  • 2 small garlic cloves
  • 1 bunch of coriander
  • Olive oil, to taste
  • Balsamic Vinaigrette (Optional)

Method

  1. Place the frozen octopus in a pot with a bay leaf and cook over a very low heat with the lid on (do not add salt).
  2. Turn off the heat after 45 minutes and allow the octopus to cool in the pot.
  3. Cut the cooled octopus into small pieces, cleaning away any excess skin, and place in a bowl. Add the peeled and very finely chopped garlic.
  4. Wash the tomatoes and finely chop the coriander leaves.
  5. Deseed the tomatoes, chop them into very small cubes, and add both to the octopus. Drizzle generously with plenty of olive oil and place in the fridge until ready to serve.