So I decided to celebrate the official end of Summer with a nice and fresh octopus salad. We call it salad mainly because it’s a cold dish but in reality there’s no greens or tomatoes or any vegetables in this salad 🙂 But it’s really delicious. Back home we usually serve this dish as a starter or as a party dish and everyone just digs in. But if you serve it with boiled potatoes coated in butter and dill, then it becomes a really nice main course dish.
I find octopus salad to be a really easy dish to put together. Since I found a fool proof way of cooking octopus (check it out here) I don’t think twice about using it on a more frequent basis then before. I know that there’s lots of tips and tricks around on how to make octopus tender but I’m sticking to mine 🙂 Because you don’t need to babysit the cooking I find it very practical and I have time to do other things meanwhile!
In my house in Portugal, octopus was actually a dish served during feast days such as Christmas, New Year or Easter. Don’t know why! Recently I remember my aunt cooking it more often but not when I was young. So I always considered octopus salad to be something you eat when out and about. Just like our neighbours in Spain, we love to seat around a table full of dishes to share with a nice bottle of wine. And this is one of those dishes always present. I hope you enjoy it as much as we do 🙂
- 1 octopus with about 1 kg
- 1 onion chopped
- 4 cloves garlic minced
- 1 small bunch of chopped parsley
- 100 ml olive oil
- 75 ml white wine vinegar
- Salt and pepper to taste
- Place the octopus in a large pan, cover and cook over low heat for 1 hour
- No need to add water, because the octopus will bake on its own water.
- After 1 hour, when the octopus is tender, remove from the water and let it cool (reserve the water, you can use it to make rice on another occasion)
- Cut the octopus into small pieces.
- In a bowl, combine the octopus with the onion, garlic and parsley
- Season with salt and pepper.
- Drizzle everything with olive oil and vinegar.
- After all mixed up, if you want more sauce, add olive oil and vinegar to taste.
- Keep in the refrigerator until the salad it's cool.
- And it's ready to serve.