Quick Weeknights · Portuguese
Salada de Polvo
Tender octopus combined with crisp bell peppers, onions, and an abundance of fresh parsley.
Why This Works
The simplicity of high-quality ingredients allows the tender octopus to shine without being masked by heavy spices.
The Upgrade
Use a high-polyphenol, spicy Portuguese olive oil for a deeper, more pungent flavor profile.
Chef's Secret
Michelin TechniqueThe octopus should be chilled before serving; let it sit for a bit in the fridge after assembling so the flavors penetrate the meat.
Ingredients
Total time including resting: 40 min
Directions
Combine sliced octopus, diced onion, and pepper in a large mixing bowl.
2 minIn a jar, shake the olive oil, vinegar, and garlic together until emulsified.
1 minPour the dressing over the octopus mixture and toss well.
1 minAdd the fresh parsley and toss once more.
1 minLet it marinate at room temperature for at least 15 minutes before serving to allow flavors to meld.
15 minTaste and adjust seasoning with extra salt or vinegar if needed.
Wine Pairing
Encruzado
White Wine
The BottleCasa de Santar Reserva Encruzado
Encruzado is a complex, textured white that handles the brininess of octopus well. Its slight acidity lifts the fresh parsley and crisp peppers without overwhelming the dish.
Nutrition per Serving
280
calories
26g
protein
8g
carbs
16g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crusty Bread
A hunk of sourdough is essential for catching the olive oil and juice from the octopus salad.
Ingredients
Directions
Preheat your oven or grill to 400°F.
Slice the sourdough into thick, rustic 1-inch planks.
Brush both sides of each slice generously with olive oil.
Toast the bread until the edges are deep golden brown and the crust is shattered-crisp.
Immediately rub the surface of the hot bread with the cut garlic clove.
Finish with a light sprinkle of flaky sea salt and serve warm alongside the salad.
Side Dish
White Bean Salad
Canned cannellini beans tossed with lemon and herbs add a creamy, filling element to the light octopus dish.
Ingredients
Directions
Pat the rinsed beans dry with a clean kitchen towel to ensure dressing adherence.
Whisk the olive oil, lemon juice, lemon zest, salt, and pepper in a large mixing bowl until emulsified.
Fold the beans into the dressing gently to preserve their structural integrity.
Incorporate the parsley and chives, tossing once more to distribute evenly.
Adjust seasoning to taste, ensuring the brightness of the lemon balances the creaminess of the beans.
Serve at room temperature alongside the octopus.
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