Zutaten für Azorean Octopus
- 2-3 lb. octopus
- 3 tablespoons olive oil
- 1 large onion, chopped
- fresh parsley, for garnish (optional)
- 1 cup dry white wine (recipe uses white wine)
- 1 pound small potatoes
- 1 teaspoon red pepper paste (optional)
- 2 bay leaves
- 1/4 teaspoon ground cloves
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (or more, to taste)
- 1 cup dry white wine
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Zubereitung von Azorean Octopus
- Clean the octopus: If using a large octopus, cut it into approximately 2-inch pieces. If using smaller octopuses, simply remove the eyes and the innards from the head.
- Sear the octopus: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the octopus pieces and sear on all sides until lightly browned. This step helps to enhance the flavor.
- Deglaze with wine: Pour in 1 cup of dry white wine, scraping up any browned bits from the bottom of the pot. Add 1 teaspoon of dried oregano and 1/2 teaspoon of salt.
- Simmer the octopus: Reduce the heat to low, cover, and simmer for 45-50 minutes, or until the octopus is tender. Stir occasionally.
- Add potatoes and aromatics: Add 1 pound of small potatoes (quartered if large), 2 cloves of minced garlic, and 1/4 teaspoon of red pepper flakes (or more, to taste).
- Finish cooking: Continue to simmer for another 30-40 minutes, or until the potatoes are cooked through and tender. Stir occasionally.
- Optional potato preparation: For an extra flavorful touch, you can cook the potatoes separately. Sauté the quartered potatoes with minced garlic and red pepper paste in a tablespoon of olive oil until tender and slightly browned.
- Serve: Serve the octopus and potatoes hot, garnished with fresh parsley (optional). Enjoy the authentic taste of the Azores!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
25g
Fat
23g
Carbs
30g