Portuguese Octopus and Prawn Salad with Peppers and Lemon

What you need

• 1 kg (2.2 lb) octopus, cleaned; frozen and thawed is fine
• 1 small onion, whole, unpeeled, for cooking the octopus
• 300 g (10 oz) raw prawns, peeled and deveined
• 1 onion, for the salad
• 1 red bell pepper
• 1 green bell pepper
• 1 bunch coriander, or flat-leaf parsley
• 2 lemons, juiced
• 1 tbsp white wine vinegar
• 6 tbsp extra virgin olive oil
• salt, to taste
• black pepper, to taste
• 1 small head of lettuce, for serving

Method

Restated from the original video

1. 1

   Rinse the octopus and put it in a pressure cooker with the whole onion and a glass of water, about 200 ml (3/4 cup). Bring up to pressure, then cook on low for 20 min.

2. 2

   Release the pressure, check that a knife slides easily into the thickest part, and leave the octopus to cool in its liquid.

3. 3

   Bring a pan of salted water to a boil, add the prawns and cook just until pink and opaque all the way through, 2-3 min. Drain and cool. Halve any large ones.

4. 4

   Finely dice the salad onion, red pepper and green pepper, all to about the same small size, and put them in a large bowl.

5. 5

   Pour the lemon juice, vinegar and olive oil over the vegetables and season with salt and black pepper.

6. 6

   Cut the octopus into bite-sized pieces, discarding the whole onion and any loose skin.

7. 7

   Add the octopus and prawns to the bowl with most of the coriander, chopped, and toss well. Taste for salt and lemon.

8. 8

   Cover and refrigerate within 2 hours of cooking, for at least 1 hour so the flavours meld. Take it out 15-20 min before serving.

9. 9

   Serve on lettuce leaves, scattered with the rest of the coriander.

Imported from receitasdeminhamae.blogspot.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.