PORTUGUESE ROASTED OCTOPUS

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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

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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