Salada de Polvo (Octopus Salad)
Tender octopus with onion, bell peppers, olives, coriander, and a simple olive oil and vinegar dressing. Refreshing and very traditional.
10 ingredients
7 steps
Ingredients
- 11 whole octopus (about 1kg), cleaned and boiled until tender
- 21 red onion, very thinly sliced
- 31 red bell pepper, diced small
- 41 green bell pepper, diced small
- 5100g black olives
- 6Large handful of fresh coriander (cilantro), chopped
- 74 tbsp extra virgin olive oil
- 82 tbsp white wine vinegar
- 9Salt and black pepper to taste
- 101 clove garlic, minced (optional)
Instructions
- 1Boil the octopus until tender (45–60 minutes). Allow to cool completely.
- 2Cut the cooled octopus into bite-sized pieces — slice tentacles into rounds and chop the body.
- 3Combine the octopus with the sliced red onion, diced red and green peppers, and black olives in a large bowl.
- 4Whisk together the olive oil, white wine vinegar, and garlic (if using). Season with salt and pepper.
- 5Pour the dressing over the salad and toss gently to combine.
- 6Add the fresh coriander and toss again. Taste and adjust seasoning.
- 7Refrigerate for at least 30 minutes before serving to allow flavours to meld. Serve chilled or at room temperature.