Octopus Salad Recipe

Octopus Salad

Ensaladang Pugita

This appetizer was one of the dishes served during the Portuguese Food Festival held a few years ago in Hotel InterContinental. Steeped in vinegar and mixed with onions and parsley, it has a sour-spicy taste reminiscent of the Filipino kinilaw.

 

• 1-1½ kilos octopus, washed and cleaned well
• 2 onions, chopped, divided 
• ½ cup vinegar (preferably olive oil vinegar)
• Water for boiling
• Salt to taste
• Chopped Parsley

1. In a large casserole, combine octopus, half of the onions and enough water to cover. Bring to a boil then lower heat to simmer. Simmer for about 1 minute or just until octopus is tender.

2. Drain octopus and slice into small pieces. Let cool.

3. Blend in vinegar and remaining onions. Sprinkle parsley on top. Serve as a first course or appetizer .