“This a wonderful dish I tried in the Azores and loved it!”
READY IN:
1hr 35mins
SERVES:
4-6
YIELD:
3 Quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the octupus in peaces or if they are small just take out the eyes and the inside of the head.
  2. Cook the octupus with the wine.
  3. Pour the olive oil and the other ingredients.
  4. Let it stand over low heat.
  5. Add the potatoes and wait until they are cooked.
  6. You may cook the potatoes with the skin in a separate pan with garlic and red pepper pasete and serve together.
  7. You may use the same recipe for big squids.

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