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

Demonstrated by: Connie Aragona of Giovanni's Aloha Foods and Portuguese Pioneer Civic Association.
Traditional Portuguese Recipes on June 1, 2000.



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

  • 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


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

Makes 6 to 8 servings.


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