Salada de Polvo

Ingredients

• 1octopus — about 1.5 kg, boiled tender and cut into bite-sized pieces
• 1sweet onion — very thinly sliced
• 1green pepper — finely diced
• 3 tbspflat-leaf parsley — chopped
• 2 tbspfresh coriander — chopped
• 2 clovesgarlic — minced
• 120 mlextra virgin olive oil
• 2 tbspred wine vinegar
• to tastefine sea salt

Method

1. Begin by preparing the octopus. Rinse the octopus under cold water to remove any impurities. Place it in a large pot and cover with water. Bring the pot to a boil over high heat, then reduce to a simmer. Cook until the octopus is tender, which you can test by inserting a fork into the thickest part of a tentacle; it should slide in easily. Once cooked, remove the octopus from the pot and allow it to cool to room temperature.
2. While the octopus is cooling, prepare the vegetables. Peel and finely chop the sweet onion. Core and dice the green pepper into small, even pieces. Set these aside in a large mixing bowl.
3. Once the octopus has cooled, cut it into bite-sized pieces. Aim for uniformity to ensure even distribution in the salad. Add the octopus pieces to the bowl with the onion and green pepper.
4. In a separate small bowl, prepare the dressing. Whisk together 120 ml of extra virgin olive oil, 2 tablespoons of red wine vinegar, and a pinch of fine sea salt. Taste the dressing; it should be balanced with a slight tang from the vinegar and a rich, smooth finish from the olive oil.
5. Pour the dressing over the octopus and vegetables. Gently fold the ingredients together using a spatula or large spoon. Be careful not to break the octopus pieces; they should remain whole to maintain the texture of the salad.
6. Allow the salad to stand for fifteen minutes. This resting period will soften the onion and allow the flavors to meld together. During this time, finely chop 3 tablespoons of flat-leaf parsley and 2 tablespoons of fresh coriander.
7. Just before serving, add the chopped parsley and coriander to the salad. Give it a final gentle toss to distribute the herbs evenly. Finish with a light drizzle of extra virgin olive oil for added richness and serve immediately.