Azorean Octopus
Embark on a culinary journey to the Azores with this flavorful Azorean Octopus recipe, a comforting and aromatic dish that brings the traditions of Portuguese island cooking straight to your table. Tender, slow-simmered octopus is bathed in a rich tomato and red wine sauce infused with garlic, onions, and earthy bay leaves, creating an irresistible depth of flavor. Baby potatoes are added for heartiness, while a sprinkle of fresh parsley provides a burst of color and freshness. Perfectly spiced with paprika and optional cayenne pepper for a touch of heat, this dish pairs beautifully with crusty bread to soak up every last drop of the luscious sauce. Whether you're hosting a Mediterranean-inspired dinner or craving a bold and satisfying seafood dish, Azorean Octopus is a show-stopping centerpiece that's as comforting as it is sophisticated.
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Recipe Information
Ingredients
- 1.5 kg fresh octopus
- 4 tablespoons olive oil
- 2 large onion
- 4 cloves garlic cloves
- 2 leaves bay leaves
- 400 grams canned crushed tomatoes
- 250 milliliters red wine
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley
- 500 grams peeled baby potatoes
Instructions
Clean the octopus thoroughly under cold running water, removing the beak and any impurities. Pat it dry with a paper towel.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the octopus and cook it for 5–7 minutes, turning occasionally, until it releases its natural juices. Remove the octopus from the pot and set aside.
In the same pot, add the remaining 2 tablespoons of olive oil. Add the chopped onions and sauté for 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1–2 minutes.
Add the bay leaves, paprika, cayenne pepper (if using), salt, and black pepper. Stir to coat the onions and garlic in the spices.
Pour in the crushed tomatoes and red wine. Mix well and bring the sauce to a simmer.
Return the cooked octopus to the pot, submerging it in the sauce. Lower the heat, cover the pot, and let it simmer gently for 90 minutes, or until the octopus is tender. Stir occasionally and add a splash of water if the sauce becomes too thick.
While the octopus is cooking, boil the baby potatoes in a separate pot of salted water for 15–20 minutes, or until fork-tender. Drain and set aside.
Once the octopus is tender, remove it from the pot and cut it into bite-sized pieces. Return the pieces to the pot and stir them into the sauce.
Add the boiled baby potatoes to the pot, tossing them gently to coat in the tomato and wine sauce. Simmer for an additional 10 minutes to allow the flavors to meld.
Sprinkle the chopped parsley over the dish before serving. Serve hot with crusty bread for dipping into the flavorful sauce.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 9.4 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2340 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
