Salpicón de polbo á grella – Galician octopus salad

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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




Octopus salad

Avocado cream


  • 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


  • Blender


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
Once cool enough to handle, carefully remove the legs. You can keep the head for use in other dishes, if desired
Make the picada by combining all the ingredients in a bowl. Set aside
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
When ready to serve, sear the octopus legs on a very hot griddle pan until slightly crispy
Slice each tentacle into 3 or 4 pieces and season with flaky sea salt. Drain any excess liquid from the picada
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
First published in 2019

Yago Crego is the head chef at Tapas Brindisa Battersea, specialising in Galician cuisine.

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