Azorean Octopus Recipes

AZOREAN OCTOPUS

Azorean Octopus image

Make and share this Azorean Octopus recipe from Food.com.

Provided by Chief Teer

Categories Portuguese

Time 1h35m

Yield 3 Quarts, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs octopus
1/2 cup olive oil
2 onions
1/2 cup parsley, diced
2 -3 cups red wine
8 potatoes, diced
2 tablespoons red pepper paste
2 bay leaves
2 dashes ground cloves
2 dashes white pepper
1 dash salt

Steps:

Cut the octupus in peaces or if they are small just take out the eyes and the inside of the head.
Cook the octupus with the wine.
Pour the olive oil and the other ingredients.
Let it stand over low heat.
Add the potatoes and wait until they are cooked.
You may cook the potatoes with the skin in a separate pan with garlic and red pepper pasete and serve together.
You may use the same recipe for big squids.

Nutrition Facts : Calories 971.7, Fat 31, SaturatedFat 4.6, Cholesterol 163.2, Sodium 857.6, Carbohydrate 91.1, Fiber 10.4, Sugar 6.5, Protein 60.1

OCTOPUS STEW (POLVO GUISADO) THE RIGHT ONE RECIPE - (4/5)

Octopus Stew (Polvo Guisado) the right one Recipe - (4/5) image

Provided by es123

Number Of Ingredients 14

Ingredients

Day 1
2 1/2 pounds octopus fresh or thawed eyes and mouth (hard center beak) removed
1 cup white or red wine
1 tbsp coarse salt or to taste
1/2 tsp ground white or black pepper or to taste
4 to 5 tbsp crushed red pepper paste (pimenta moida)
2 bay leaves
Day 2
1/2 cup or olive oil as needed
2 medium onions, coarsely chopped
2 heads garlic, thinly sliced or coarsely chopped
big handful of flat leaf parsley, chopped
4 medium potatoes, peeled, cut in 1 1/2-inch pieces
cornstarch slurry(1 tbsp cornstarch with 2 tbsp water)

Steps:

"Purple stew" is what someone called this when they inquired about an octopus recipe popular with the Portuguese. The color purple comes in to play when cooks use red wine in the dish instead of white. It is a matter of preference. Day 1 Cut octopus into large pieces, about 2-inches long, and place in a bowl. Season with the salt and pepper. Add the remaining ingredients. Turn to coat evenly, cover and chill overnight. (You will notice that I am not instructing you to beat the octopus with a stick to tenderize it. Some Portuguese cooks still do this and you can if you wish.) Day 2 Reserving the marinade, transfer octopus to another separate bowl Pour just enough olive oil to cover the bottom of a large skillet. Fry the onions until golden. There should be a brown caramelized coating on the bottom of the skillet (called a fond by professionals). Add the garlic and parsley. When the garlic is aromatic,toss in the octopus. When it starts to take on some color, recover. Reduce the heat to medium-low and let it sweat for 30 minutes. It will release a lot of water. Add the potatoes and continue to cook on medium-low for another 30 min. Test the fattest piece. If it is still chewy or tough, let it cook some more (around but not usually over 30 min.) Anytime the liquid looks like it is evaporating, add the reserved marinade in small amounts. Thicken the liquid with a cornstarch slurry. If you overcook it, it will shrink to almost nothing but if you don't cook it enough it will be tough.

PORTUGUESE ROASTED OCTOPUS

Portuguese Roasted Octopus image

Make and share this Portuguese Roasted Octopus recipe from Food.com.

Provided by Chef Gorete

Categories Octopus

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

one large 2 kg octopus
2 onions, finely chopped
5 garlic cloves, minced
2 -2 1/2 cups red wine
1/4 cup olive oil
2 teaspoons hot sauce (to taste)
1 teaspoon cumin
2 teaspoons paprika
1/2 teaspoon black pepper
1 teaspoon garlic powder
8 potatoes, peeled
1/2 cup water, if needed
salt, as needed

Steps:

Preheat the oven to 400°F.
Combine all of the spices (except for salt), onions, garlic, oil and wine in a large roasting pan with a lid.
Cut up the octopus tentacles into large 3 inch pieces, removing any excess skin. Separate the skin from the head by pulling it apart, then cut into large pieces. (Make sure you remove the mouth & bone from the head).
Wash thoroughly, then add to the roasting pan.
Roast uncovered for approximately 1 hour. Cover then roast for another hour.
Cut the potatoes into either quarters or eights, depending on the size of the potatoes. If you're a big potato fan, you can definitely add more of them.
When the octopus is tender, add the potatoes and cook for another hour, or so. If the sauce is drying, you can add either more wine or some water.
The cooking time will vary depending on the size and thickness of the octopus. Adjust the time accordingly.
Taste the potatoes, then add more salt, or more spices if desired.
*Taste the potatoes before adding any salt because the raw octopus has a lot of salt. The octopus will shrink significantly.

Nutrition Facts : Calories 583.7, Fat 14.2, SaturatedFat 2, Sodium 98.6, Carbohydrate 85.5, Fiber 11, Sugar 6.6, Protein 10

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