Portuguese Octopus Recipes
PORTUGUESE ROASTED OCTOPUS
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
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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