Forktionary

Azorean Octopus Recipe

Dive into the flavors of the Azores with this authentic octopus recipe! Tender octopus, slow-cooked to perfection in rich wine and olive oil, with perfectly cooked potatoes. This recipe captures the essence of a true Azorean culinary experience. A simple yet unforgettable dish!

Prep Time 20 mins
Cook Time 95 mins
Calories 971.7 kcal
Protein 120g
Rating 4.0 (1 Reviews)
Azorean Octopus 75

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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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!

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

25g

Fat

23g

Carbs

30g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Seafood European Mediterranean Gluten Free One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Cuisine Preparation European Portuguese 4 Hours Or Less