Sumac Octopus Salad

This recipe is inspired by a traditional Portuguese octopus salad called Salada de Polvo. Typically enjoyed as an appetizer, it’s sometimes served as a main dish accompanied by boiled potatoes. The dressing includes our Preserved Lemon Paste and Ground Sumac Berries, which contribute a range of bright lemony flavors that work nicely with the octopus. Offer crusty bread alongside the salad—it’s a must for dipping into the zesty dressing.

 

Serves 4-6 as an appetizer (with bread)

INGREDIENTS

  • 2½ pounds raw octopus or 1 pound cooked octopus

  • 2 yellow onions, unpeeled

  • 4 bay leaves 

  • 1½ tablespoons salt

  • ½ red onion, finely chopped (about 1 cup)

  • 6 tablespoons extra-virgin olive oil

  • 3 tablespoons New York Shuk Preserved Lemon Paste

  • 1 teaspoon New York Shuk Ground Sumac Berries

  • ½ cup finely chopped fresh flat-leaf parsley (from about ¼ bunch)

  • Pinch of freshly ground black pepper

Finished Hummus with Harissa Mushrooms

COOKING & ASSEMBLY

  1. If using pre-cooked octopus, skip this step and proceed with the rest of the recipe, starting with cutting the octopus into pieces below. If using raw octopus, follow these steps: Put the octopus in a pot large enough to hold it and add cold water to cover. Add the yellow onions, bay leaves and salt. Set the pot over high heat and bring the water to a simmer, then reduce the heat to maintain a simmer. Cook until the octopus is tender enough to pierce the thick part of a tentacle with a paring knife with little resistance, about 1 hour; the cooking time may be shorter or longer, depending on the octopus. Drain the octopus and let cool.

  2. Cut the octopus into ½-inch pieces and transfer to a large bowl. Add the red onion, olive oil, Preserved Lemon Paste, Ground Sumac Berries, parsley and black pepper and stir to coat, then serve.