Portuguese Octopus Salad || Salada De Polvo || Summer salad

octopus

🥗Healthier: calamari

💰Cheaper: canned tuna

Canned tuna is more accessible and budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

White onion is more economical and still provides flavor.

black olives

🥗Healthier: green olives

💰Cheaper: no olives

Omitting olives reduces costs while maintaining texture.

Boil octopus in salted water until tender, about 30-40 minutes.

Remove octopus and let it cool before chopping into bite-sized pieces.

Cook potatoes in the same water until fork-tender, about 15-20 minutes.

Drain potatoes, cool, and cut into cubes.

Finely chop red onion and garlic.

In a large bowl, combine octopus, potatoes, onion, garlic, and parsley.

Drizzle with olive oil and vinegar, then sprinkle with paprika, salt, and pepper.

Toss gently to combine all ingredients evenly.

Let the salad chill in the refrigerator for at least 30 minutes before serving.

Serve with lemon wedges and black olives on the side.

Cooking Techniques

Spice Level:

Allergens