Azorean Octopus Recipe

Ingredients for Azorean Octopus

• Octopus
• 3 tablespoons olive oil
• Onions
• Parsley
• Red Wine
• 1 pound small potatoes
• Red Pepper Paste
• Bay Leaves
• Ground Cloves
• White Pepper
• Salt

How to Make Azorean Octopus

1. 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.
2. 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.
3. 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.
4. Simmer the octopus: Reduce the heat to low, cover, and simmer for 45-50 minutes, or until the octopus is tender. Stir occasionally.
5. 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).
6. Finish cooking: Continue to simmer for another 30-40 minutes, or until the potatoes are cooked through and tender. Stir occasionally.
7. 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.
8. Serve: Serve the octopus and potatoes hot, garnished with fresh parsley (optional). Enjoy the authentic taste of the Azores!