Salada de Polvo (Portuguese Octopus Salad)

Ingredients

Octopus

2 pounds, cleaned

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped

White wine vinegar

3 tablespoons

Olive oil

1/3 cup

Red bell pepper

1, diced

Green bell pepper

1, diced

Garlic

2 cloves, minced

Onion

1 small, finely chopped

Instructions

1. In a large pot, bring salted water to a boil. Add the cleaned octopus and simmer for about 40-60 minutes, or until tender. You can test the tenderness by piercing it with a fork; it should easily slide off.
2. Once cooked, drain the octopus and let it cool. Once cooled, cut it into bite-sized pieces.
3. In a large mixing bowl, combine the octopus, finely chopped onion, minced garlic, diced green bell pepper, and diced red bell pepper.
4. In a small bowl, whisk together the olive oil, white wine vinegar, salt, and pepper until emulsified. Adjust seasoning to taste.
5. Pour the dressing over the octopus salad and gently toss to combine all the ingredients evenly.
6. Garnish with the chopped parsley before serving. This dish can be served chilled or at room temperature.