Salada de Polvo (Portuguese Octopus Salad)

Method

1. 1

   Cook the octopus

   Put the octopus in a large saucepan with the bay leaf and 2 tbsp water. Cover and cook over low heat for 45 to 60 minutes, turning it occasionally, until a knife slips easily into the thickest part.

2. 2

   Cool in the pan

   Take the pan off the heat and leave the octopus covered in its cooking liquid for 15 minutes, until warm and easy to handle.

3. 3

   Cut the octopus

   Lift the octopus onto a board and cut the tentacles into bite-sized pieces and the head into strips. Leave to cool for about 10 minutes, until no longer steaming.

4. 4

   Mix the dressing

   In a large bowl, whisk the olive oil, red wine vinegar, salt and black pepper for 30 seconds, until lightly blended. Stir in the diced onion and parsley.

5. 5

   Toss and rest

   Add the octopus and toss well for 1 minute, until every piece is coated. Leave at room temperature for 15 minutes so the flavours mingle, then taste and adjust the seasoning before serving.

Tips

• Use a saucepan that fits the octopus snugly, so it cooks in the liquid it releases.
• Check tenderness with a knife in the thickest part; cooking time can vary with the size of the octopus.
• Let the octopus cool until it is no longer steaming before tossing, so the parsley stays fresh.

Swaps

• Use lemon juice in place of the red wine vinegar for a brighter dressing.
• Replace the flat-leaf parsley with chopped coriander or chives.

Storing

Refrigerate leftovers in a covered container and eat within 2 days; bring to room temperature before serving.