Entertaining

Portuguese octopus salad

Name: Portuguese octopus salad recipe
Yield: 8
Ingredients: 800g octopus; 250.00 ml drained giardiniera (Italian pickled and marinated vegetables;; 1 telegraph cucumber, halved lengthways, thinly sliced; 300g baby roma tomatoes, halved; 1/2 red onion, thinly sliced; 1 bunch coriander, leaves picked, stems thinly sliced; 125ml olive oil; Sliced baguette, to serve

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by Lucy Nunes

Delicious Team

Oct 03, 2024

This Portuguese octopus salad is the perfect share plate for your next long lunch. Fresh Mediterranean ingredients are at the forefront of this easy seafood recipe, with bright flavours of baby roma tomatoes, slices of crunchy cucumber and Italian pickled vegetables adding a sharp lift to the salty dish. Tossed with a good drizzle of the all-important olive oil, this easy octopus salad is a colourful and delicious dish to be placed at the centre of your table.

1 (800g) octopus
1 cup drained giardiniera (Italian pickled and marinated vegetables; we used cauliflower and carrot), with 1/4 cup (60ml) pickle juice from the jar, reserved
1 telegraph cucumber, halved lengthways, thinly sliced
300g baby roma tomatoes, halved
1/2 red onion, thinly sliced
1 bunch coriander, leaves picked, stems thinly sliced
1/2 cup (125ml) extra virgin olive oil
Sliced baguette, to serve

Method

1.

Place the octopus in a large saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat to medium and simmer for 40 minutes or until just tender. Remove from heat and transfer octopus to a plate to cool. Reserve liquid (see note). Slice the thicker parts of the octopus into 3cm chunks and cut the thinner tentacles into 6cm lengths.
2.

Combine all ingredients in a serving bowl and toss to combine. Season with salt flakes and freshly ground black pepper. Serve with sliced fresh baguette.

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