Salada de Polvo (Portuguese Octopus Salad)

While my heart will always belong to the Mediterranean sun of Barcelona, I have a deep love for the rugged, salt-sprayed Atlantic coast of Portugal. I remember a summer weekend years ago, traveling just across the border from San Sebastián. In Spain, we are famous for our Pulpo a la Gallega—warm octopus served with plenty of smoky pimentón (peeh-men-TOHN) and boiled potatoes. It is comfort on a plate.

But when I sat down at a small, breezy tasca (tavern) in a Portuguese seaside village, I was served a Salada de Polvo. It was a revelation! Served cold, vibrantly acidic, and full of crunch from raw peppers and onions, it was exactly what the afternoon heat called for. In Portugal, this is a quintessential petisco (pe-TEESH-ko)—making it a star among Petiscos recipes—the Portuguese cousin to our tapas, meant for sharing while the conversation stretches long into the evening.

The Art of the ‘Scaring’: Traditional Portuguese Seafood Techniques

The most important lesson my papá taught me about cooking octopus is the technique we call asustar el pulpo (ah-soos-TAR el POOL-po)—“scaring the octopus.” Before you let it simmer, you must dip it into the boiling water three times.

Why do we do this? It isn’t just a superstition! This quick thermal shock curls the tentacles beautifully and, more importantly, prevents the delicate skin from peeling off during the long simmer. It keeps the octopus looking elegant and holding its texture.

A Different Kind of Brightness: Cold Octopus Salad with Vinegar

While Spanish cooking often relies on the warmth of garlic and paprika, this Portuguese salad is all about the “bite.” The combination of a sharp white wine vinegar and raw white onions creates a refreshing profile that cleanses the palate.

In Catalonia, we might reach for the parsley, but in Portugal, cilantro is king. It adds a grassy, citrusy note that defines the “Atlantic” flavor profile. When you combine this with a high-quality Portuguese olive oil, you get a dressing that is so good you will want a loaf of crusty bread nearby to soak up every last drop.

Ella’s Tips for Success

• The Freezer is Your Friend: Never feel bad about buying frozen octopus. In fact, professional chefs prefer it! Freezing tenderizes the meat naturally. If you buy it fresh, put it in your freezer for at least 24 hours before you plan to cook it.
• The Toothpick Test: Don’t watch the clock; watch the octopus. Every octopus is different. Stick a toothpick into the thickest part of the leg. If it enters and exits with zero resistance—like it’s sliding into softened butter—it’s ready.
• The Wait: I know it is tempting to eat this immediately, but Salada de Polvo needs a rest. Two hours in the fridge allows the vinegar to slightly “cook” the raw onions, taking away their harshness and replacing it with a mellow sweetness that pairs perfectly with the tender seafood.

If you enjoy this refreshing style, you might also enjoy my Zesty Mediterranean Octopus Salad for a different herb profile. When you serve this, place it in the middle of the table in a beautiful clay dish. This is the spirit of sobremesa—that wonderful time after the meal where the food is finished but the connection continues. Serve it with a chilled glass of Vinho Verde, and you’ll find yourself transported straight to the Portuguese coast. ¡Buen provecho! (or as they say in Portugal, Bom proveito!)