Portuguese Octopus Salad

Portuguese Octopus Salad


1-2kg Whole Octopus (cleaned and gutted)

1 large Onion (whole and un - peeled)

1 Green, Red & Yellow Capsicum

1 cup Black Olives

Half a Cucumber (diced)

2 large Tomatoes (diced)

1 Onion (cut into small pieces)

2 cloves Garlic (crushed)

2 Tblsp Olive Oil

2 Tblsp White Wine Vinegar

1 Lettuce

Salt & Pepper to taste


Put the Octopus in a large pot of cold water DO NOT ADD SALT.

Add the whole, unpeeled Onion, cover, and bring to the boil.

Take lid off, turn down the heat, and cook for 30 minutes.

Cut a piece of the Tentacle and try once every 4 minutes untill the meat is tender. (Should be around 40 minutes)

It is VERY important to do this as Octopus overcooks easily.

Drain water out of Pot, and let Octopus cool down.

Cut the 3 different colour Capsicum into pieces, and roast in the Oven.

Mix all the Salad ingredients together with Olive Oil and White Wine Vinegar.

Cut Octopus into pieces and add to the salad mix. Let all maritnate together for 30 minutes.

Put the Lettuce leaves on a plate, scoop Octopus and Salad mix ontop.

Drizzle left over liquid over top.

This recipe is very nice with cooked Potatoes on the side.


Recipe and photo supplied by: Jorge de Sousa (Fernando's Portuguese Delicatessen)

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Whole Octopus (2kg)