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Delicious Octopus Salad with Vegetables

Name: Delicious Octopus Salad with Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 500g of cleaned octopus; 2 cups of mixed vegetables (carrot, bell pepper, and onion) cut into cubes; 1/2 cup of chopped green olives; 1/2 cup of olive oil; Juice of 2 lemons; Salt and pepper to taste; Salsinha picada a gosto; Use fresh octopus for better flavor and texture.; Cozinhe o polvo com um pouco de vinho para um sabor extra.; Try adding a little dedo-de-moça pepper for a spicy kick.; If you prefer, replace the vegetables with those of your preference.; The salad can be prepared in advance, as the flavors intensify over time.

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories340 kcal

Resumo para quem tem pressa

"The octopus salad with vegetables combines soft pieces of cooked octopus with carrots, bell peppers, and onions sauteed in olive oil with green olives and lemon. A classic coastal recipe that enhances its flavor while resting in the serving dish."

Delicious Octopus Salad with Vegetables

O Que Você Precisa Saber

- Boiling the octopus in boiling water for 30 minutes turns tough collagen into a tender, soft texture. - Quickly sautéed cubed vegetables preserve the crunch in contrast to the softness of the octopus. - The emulsion of rich olive oil and fresh lemon juice penetrates the octopus fibers while the salad rests.

Ingredients

Main Course

500g of cleaned octopus
2 cups of mixed vegetables (carrot, bell pepper, and onion) cut into cubes
1/2 cup of chopped green olives
1/2 cup of olive oil
Juice of 2 lemons
Salt and pepper to taste
Salsinha picada a gosto
Use fresh octopus for better flavor and texture.
Cozinhe o polvo com um pouco de vinho para um sabor extra.
Try adding a little dedo-de-moça pepper for a spicy kick.
If you prefer, replace the vegetables with those of your preference.
The salad can be prepared in advance, as the flavors intensify over time.

Instructions

Main Course

Start by cooking the octopus in boiling salted water for about 30 minutes, or until it is soft.

Remove the octopus and let it cool before cutting into small pieces.

In a pan, heat the olive oil and sauté the vegetables quickly, keeping them crisp.

Add the octopus cut into the vegetables in the pot and mix well.

Pour in the lemon juice, season with salt and pepper, and mix again.

Finally, add the olives and parsley, stirring gently so as not to break up the ingredients.

Let the salad rest for a few minutes to incorporate all the flavors.

Serve on a platter and decorate with more parsley if desired.

Equipe sua Cozinha

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Chef Tips

- Test the doneness of the octopus by piercing the thickest part of the tentacles with a fork, which should enter tenderly. - Let the octopus cool in its own warm cooking liquid for 15 minutes so the meat remains moist and tender. - Gently fold in the chopped green olives and parsley at the end to avoid clouding the seasoned olive oil.

Variations

- Cook the octopus with 1 glass of dry red wine and bay leaves in boiling water to add aromatic notes. - Add 1 chopped finger chili without seeds to the vegetable sauté to give a light spiciness. - Add 1 cup of firm cooked chickpeas to the salad to turn the recipe into a hearty main course.

Substitutions

- Green olives can be replaced by fleshy Chilean black olives or drained chopped capers. - Lemon juice can be swapped for 2 tablespoons of white wine vinegar or mild apple cider vinegar. - The carrot can be replaced by finely chopped crunchy celery stalks for a refreshing texture.

How to Store

Store in a glass container with an airtight lid in the refrigerator for up to 3 days. This salad refines the aromatic nuances with resting time in the cold; remove from refrigeration 15 minutes before consuming so the olive oil flows.

Can You Freeze It?

It is not advisable to freeze the complete salad with fresh vegetables and olives, as they lose their crunchiness. Cooked and chopped octopus, however, can be frozen unseasoned in an airtight container for up to 60 days in the freezer.

What to Serve With

Pairs with thick slices of toasted rustic bread, boiled potato slices sprinkled with paprika, or saffron rice. As a drink, it goes very well with chilled Portuguese vinho verde or artisanal witbier beer.