Deconstructed Polvo à Lagareiro Salad
Deconstructed Polvo à Lagareiro Salad
Classic DishPolvo à Lagareiro
Prep: 30 min • Cook: 30 min. A vibrant salad featuring tender, herb-marinated octopus, crumbled roasted potatoes, cherry tomatoes, olives, and a light vinaigrette, offering a refreshing take on the classic Portuguese dish.
- Preparation time
- 30 min
- Cooking time
- 30 min
- Total time
- 1 hr
- Servings
- 4
Instructions
Octopus Preparation
- 1Boil the octopus in salted water until tender, about 20-30 minutes depending on size. Drain and let it cool slightly.
- 2Cut the octopus into bite-sized pieces.
Potato Preparation
- 1Preheat your oven to 200°C (400°F).
- 2Wash and chop the potatoes into small, rustic pieces. No need to peel if the skin is thin.
- 3Toss the potatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- 4Roast for 25-30 minutes, or until tender and slightly crispy. Crumble them slightly after roasting.
Vinaigrette
- 1In a small bowl, whisk together the lemon juice, minced garlic, and the remaining olive oil.
- 2Season with salt and pepper to taste.
Assembly
- 1In a large bowl, combine the cooked octopus pieces, crumbled roasted potatoes, halved cherry tomatoes, and pitted black olives.
- 2Add the chopped fresh parsley.
- 3Drizzle the lemon vinaigrette over the salad.
- 4Gently toss everything together to combine.
- 5Serve immediately.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 22 g
- Fat
- 24 g
- Carbs
- 15 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 22 g |
| Fat | 24 g |
| Carbs | 15 g |
Tips
- For extra tender octopus, consider freezing it before cooking, as this helps break down its fibers.
- Vary the roasting time for potatoes based on their size; aim for fork-tender with slightly crisp edges.
- Serve this deconstructed salad slightly warm or at room temperature for the best flavor experience.
