Octopus with Black-Eyed Peas (Polvo Com Feijao Frade)

Demonstrated by: Connie Aragona of Giovanni's Aloha Foods and Portuguese Pioneer Civic Association

Ingredients

3 lb octopus, cleaned and cooked
1 lb black-eyed peas, cooked
Salt and pepper to taste
1/2 cup olive oil
1/4 cup red wine vinegar
4 lettuce leaves
2 onions, chopped
2 cloves garlic, chopped
4 hard-cooked eggs, sliced
1 bunch parsley, chopped

Instructions

Slice octopus into 2 to 3-inch pieces. In a bowl, combine octopus, black-eyed peas, salt, pepper, oil, and vinegar. Arrange lettuce in serving dish; add octopus mixture. Top with onions, garlic, eggs, and parsley. Cover and chill before serving. Makes 6 to 8 servings.

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Traditional Portuguese Recipes6/1/2000