Don’t be intimidated by cooking octopus. It’s relatively easy to do. I learned this method from my mother of boiling the octopus in water with only 1 onion and no salt required since the octopus is salty already. After boiling I like to bake the octopus with some onions and peppers and olive oil. If you have any leftovers simply make octopus salad, add it to omelets, stews and rice dishes.
Recipe # 15 HOW TO COOK OCTOPUS – TASTE PORTUGAL MORE EASY PORTUGUESE RECIPES
Baked Octopus is a must have at Christmas Eve at my home. Don’t be intimidated by the thought of cooking octopus because it’s relatively easy to prepare.
Serves 2-4
Ingredients:
2 -3 pounds of octopus
1 large onion
1 large onion (chopped)
2 pounds of small round potatoes (washed and dry)
1 large red bell pepper (chopped)
3 cloves garlic (chopped)
½ cup of olive oil
¼ cup of olive oil
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
Parsley for garnish
Olive oil and vinegar for garnish
1 bunch of Broccoli Rabe
Preparation:
If our octopus is frozen, let thaw overnight in the refrigerator in a big bowl. It has a lot of water, so have a bowl big enough to hold the water.
1. Bring enough water in large pan to a boil with 1 large onion. When ready to cook, rinse the octopus with very cold water and remove the beak. You can just cut the head off and discard it. I use the head by chopping into little pieces and use it in omelets, rice, seafood dishes or as a salad.
2. Grab the octopus by the head and dip the tentacles slightly into the boiling water, remove and dip again in the water 2 more times.
3. Put the octopus into the boiling water and let cook on medium heat for 30 minutes or longer until the octopus is tender. (test by cutting a little piece off the tentacle)
Note: You don’t want to over cook since it will be too mushy.
4. Meanwhile, place the potatoes in a deep baking dish and season with salt and pepper to taste. Top with ½ of the raw chopped onion and ½ cup olive oil and cook at 400 F for about 30 minutes shaking the pan once in a while.
5. Saute remaining chopped onion, red pepper, garlic, and bay leaf in ¼ cup olive oil for about 2 minutes. Add the vinegar and cook for a minute. Set aside.
6. When octopus is cooked, drain and place in the pan with the potatoes and cover with pan juices. Add the cooked onions. Cook at 350 degrees F until the potatoes are fully cooked and the flavors are well incorporated.
To serve, cut the tentacles into serving portions of about 1 or 2 to each person. Serve with the potatoes, onions and peppers. Garnish with parsley, olive oil and vinegar if desired.
Broccoli Rabe: Rinse, cut off thick stems and cook in boiling salted water for at least 8-10 minutes until tender. Drain and serve with more chopped onions garlic and olive oil. Serve over the octopus or on the side.
Many of you may of never eaten Octopus, but believe me it’s delicious! I find the taste similar to lobster but the meat is a bit chewier. This recipe is very easy to prepare and deliciously different than anything you’ve ever tasted!
Don’t let it’s appearance scare you away! Enjoy!
Ingredients:
3 cups chopped cooked octopus
1 tsp salt
1 tsp pepper
1/2 small chopped onion
2 cloves very finely chopped garlic
2 tbsp chopped fresh parsley
1/4 cup Olive Oil
1/4 cup White Wine Vinegar
Instructions:
Place all ingredients in a bowl. Mix together. Let sit for at least 15 minutes to marinate. Serve or store in refrigerator until the next day. (Best if eaten within 24 hours)
Sunday diner in a Portuguese home means great home cooked meals and lots of it! Below, you’ll find the recipes for the entire meal! It only looks difficult but you can do it! Come on, let’s cook Portuguese and create some fond memories of shared Sunday meals with your family! Enjoy!
The all time favorite “Portuguese Roast Chicken” is simple to prepare and comes out perfect every time.
Ingredients:
1 Roasting Chicken
2 tsp salt
1 tsp pepper
2 tsp garlic powder
2 tsp Paprika
1 small onion (Quartered)
1 small celery ( Chopped)
1/2 lemon
2 tbsp Olive Oil
1 tbsp butter or margarine
1 sprig fresh parsley
1/2 cup of white wine
Instructions:
Wash the Chicken and place in roasting pan. Mix the seasonings together in a small bowl. Rub the chicken with olive oil and margarine. Coat with seasonings. Insert the lemon, onion, celery and parsley into cavity.
Cook at 400 degrees for 1 1/2 hours depending on size of chicken. Even though your timer on the chicken may pop up, let the chicken cook longer until it’s crispy on the outside!
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Chick Pea Salad
Ingredients:
2 cans Chick Peas – I use Progresso
6 sliced hard boiled eggs
1 tsp salt
1 tsp pepper
1/2 small chopped onion
2 tbsp chopped fresh parsley
1/4 cup Olive Oil
1/4 cup White Vinegar
Instructions:
Rinse the chick peas, drain and put into a medium bowl. Toss in all ingredients. Let sit for at least 15 minutes. Serve or store in refrigerator until the next day.
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Octopus Salad:
Ingredients:
3 cups chopped cooked octopus
1 tsp salt
1 tsp pepper
1/2 small chopped onion
2 cloves very finely chopped garlic
2 tbsp chopped fresh parsley
1/4 cup Olive Oil
1/4 cup White Vinegar
Instructions:
Place all ingredients in a bowl. Mix together. Let sit for at least 15 minutes to marinate. Serve or store in refrigerator until the next day. (Best if eaten within 24 hours)
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Portuguese Punched Potatoes with Onions and Peppers!
Ingredients
2 lbs small russet or Idaho potatoes
1 tsp salt
1 tsp pepper
2 large cloves chopped garlic
2 large sliced onions
1 large sliced pepper
1/2 cup of olive oil
1 tsp vinegar
Instructions:
Wash the potatoes, remove and blemishes and pat dry. Pierce with a fork in a couple of spots. Coat with a sprinkle of salt and cook at 400 for 1 hour. (I cook along side the chicken)
Meanwhile saute the onions and peppers in olive oil until translucent. Add salt, pepper, and garlic. Let the cook for 5 minutes. Add the vinegar and let cook for another 5 minutes for
the vinegar to evaporate. Add more salt to taste. Set aside until the potatoes are cooked.
When the potatoes are ready. Punch them down with your fist or a meat mallet until they “POP” open. When ready to serve, pour the onions and peppers over the potatoes. Add more Olive oil if needed.
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Breaded – Baked Pork Chops
Ingredients:
6 center cut pork chops
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp paprika
2 eggs
2 cups flavored bread crumbs
Cooking Spray
Instructions:
Season the pork chops. Coat a large sheet pan with cooking spray. Beat 2 eggs with 1 tsp water in a small bowl. Place the bread crumbs in a medium bowl. Coat each pork chop with the egg wash and then coat with the bread crumbs.
Place on the sheet pan and cook for 20 minutes at 350 turn them over and cook for another 20 minutes or until golden brown. Serve
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Double Chocolate Raspberry Cake
1 package of Chocolate cake mix
1 small package frozen raspberries
6 oz raspberry Jelly
1 package semi sweet chocolate chips
1/2 cup heavy cream
Fresh raspberries for garnish
Chopped walnuts, pecans or almonds for garnish
Instructions:
Prepare the round cake as per package directions and let cool down completely. Meanwhile, cook the frozen raspberries with the Jelly in a small saucepan. Let the raspberries reduce to a thick puree and let cool. Prepare the chocolates sauce by placing the chocolate chips and cream in a double boiler and mix until creamy. Slice the cake into desired layers.
Spread the raspberry mixture between layers. Top with chocolate sauce. Coat with nuts and garnish with fresh raspberries.
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