Salpicón de polbo á grella – Galician octopus salad
Item 1 of 1
- medium
- 8
- 1 hour 30 minutes
This vibrant octopus salad by Galician chef Yago Crego is served with a silky avocado cream, fresh kiwi fruit and piquant picada for a flavourful seafood starter that's fit for any dinner party.
First published in 2019
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Ingredients
Metric
Imperial
Octopus salad
- 1 large octopus, weighing 2kg (or 8 large legs)
- 1 kiwi fruit, diced into 5mm pieces
- 1 pinch of paprika
- 1 pinch of salt
- coriander cress
- extra virgin olive oil
Avocado cream
Picada
- 100g of red pepper, very finely diced
- 100g of green pepper, very finely diced
- 50g of shallots, finely diced
- 20ml of sherry vinegar
- 20ml of olive oil, Yago uses Brindisa North and South Olive Oil
- salt
SAVE RECIPE
Equipment
- Blender
Method
1
To begin, cook the octopus. Bring a large pan of heavily salted water to the boil and carefully add the octopus. Bring to a simmer and cook for 45–60 minutes, or until tender. Drain and allow to cool
2
Once cool enough to handle, carefully remove the legs. You can keep the head for use in other dishes, if desired
3
Make the picada by combining all the ingredients in a bowl. Set aside
4
To make the avocado cream, blend all the ingredients together until you have a very smooth texture. Taste and season with lime juice and salt. Place a sheet of cling film directly on the surface of the cream until ready to use to prevent discolouration
5
When ready to serve, sear the octopus legs on a very hot griddle pan until slightly crispy
6
Slice each tentacle into 3 or 4 pieces and season with flaky sea salt. Drain any excess liquid from the picada
7
To serve, add a swipe of avocado cream to each plate and sprinkle over some picada and diced kiwi fruit. Top with the pieces of octopus and garnish with the coriander cress, a pinch of paprika and a drizzle of olive oil
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