Portuguese Octopus Salad
Tender octopus, ripe tomatoes, chilli and sharp vinegar make this sunshine-filled salad utterly irresistible.
Ingredients
- 1 kg cleaned octopus
- 300 g ripe tomatoes, chopped
- 1 red pepper, finely sliced
- 1 small red onion, finely sliced
- 3 tbsp extra-virgin olive oil
- 2 tbsp sherry vinegar
- 1 small red chilli, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 garlic clove, crushed
- salt and black pepper
Instructions
- Place the octopus in a large saucepan with a splash of water. Cover and cook gently for 60–75 minutes until completely tender.
- Allow it to cool slightly, then cut into bite-sized pieces.
- Mix the tomatoes, pepper, onion, chilli, garlic and parsley in a large bowl.
- Whisk together the olive oil and sherry vinegar and season with salt and pepper.
- Add the warm octopus to the vegetables and pour over the dressing.
- Toss everything together and leave for 10 minutes before serving.
- Serve at room temperature with crusty bread.
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Notes
The secret: don't be frightened of a really hot oven. That characteristic dark caramelisation on the custard is exactly what you're after. A pale pastel de nata is a sad pastel de nata! For the most authentic result, eat them warm with a generous dusting of cinnamon and a strong Portuguese coffee.
Nutrition
333
Calories
14G
Fat
2G
Saturates
4G
Sugars
583G
Salt
39G
Protein
13G
Carbs
2G
Fibre
ⓘ UK Government Reference Intakes (RIs).
