Salada de Polvo

Name: Salada de Polvo
Cuisine: Brazilian
Ingredients: 3 limes, halved; ¼ cup finely chopped red bell pepper; Salt and freshly ground pepper to taste; ¾ cup extra-virgin olive oil; 1 head Boston or butterleaf type lettuce, washed, dried, and thinly sliced; Salt and freshly ground pepper to taste; Malagueta Pepper Sauce, for serving; 1 head Boston or butterleaf type lettuce, washed, dried, and thinly sliced; 2 pounds baby octopus; 1 large red onion, finely chopped; ½ cup chopped fresh flat-leaf parsley; ¼ cup chopped cilantro, or more to taste; ¼ cup finely chopped green bell pepper

Baby Octopus Vinaigrette

Preparation info

Serves
6

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

The octopus used in this salad are the size of shooter marbles, sweet and succulent—there is nothing quite like them. Try to buy the smallest you can find.

Ingredients

2 pounds baby octopus
1 large red onion, finely chopped
½ cup cho

Americas
Brazil
Rio de Janeiro
Fish course
Gluten-free
Pescatarian

Method

Clean the octopus by turning it inside out and removing the eyes and the small bone at the bottom of the head. Wash thoroughly in cold water.

Bring a large pot of salted water to boil, over medium-high heat. Cook the octopus for 30 to 40 minutes, depending on their size, or until they can be easliy pierced with a fork. Drain and cool under cold running water. (It is necessary to peel la