Octopus Portuguese Style Food
OCTOPUS SALAD
A pleasant and simple recipe to prepare, cooked octopus cut into pieces, seasoned with onion, garlic, parsley, coriander salt and pepper, drizzled with olive oil and vinegar. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); });
Provided by Pedro Barbosa
Categories Appetizers, Fish, Quick & easy, Recipes, Typical Portuguese dishes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Prepare the octopus. Wash it well and place in a pressure cooker with water, a peeled onion and a sprig of parsley. Leave to cook about 20 minutes. Drain the octopus, remove to a plate and cut into pieces.
- Season the octopus with a little salt, pepper, chopped parsley, chopped coriander, the remaining chopped onion and chopped garlic. Drizzle with olive oil and vinegar and mix everything with the help of two forks.
- Serve immediately.
Nutrition Facts : Octopus salad Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 437 Total Fat 26 g(40%) Saturated Fat 3.5 g(17%) Cholesterol 0 mg(0%) Sodium 42 mg(2%) Total Carbohydrate 6 g(2%) Protein 43.5 g
OCTOPUS
Steps:
- Bring a large pot of salted water to a boil. Squeeze in 1 lemon and add the rinds to the water. Holding the octopus with tongs, dip the octopus into the boiling water 3 or 4 times, until the tentacles begin to firm and curl. Then, submerge the octopus in the water and cook for 40 minutes, uncovered.
- In a large bowl, mix the oregano, vinegar, oil, and salt together. Remove the octopus from the boiling water, place it into the oregano mixture, and let lightly marinate for a few minutes.
- Heat the grill to medium high. Grill the octopus until browned and crisped on the edges, turning every 5 minutes for 15 minutes. Remove from the grill, place on a platter, and cut into pieces. Squeeze the lemon over the octopus and sprinkled with some dried oregano.
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- Fill a medium to large pot half way with water, add the 1 tbsp is salt, and boil the potatoes for about 15 to 20 minutes or until they become tender. Test with a fork. Set aside.
- Using your hands, wash the octopus under cold water, making sure to get each tentacle. This removes sand and any other impurities.
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- Place a vessel containing water over high heat. Add carrots, white onion, garlic, bay leaves and lime zest to it. Also, add cilantro stems, whole black pepper and cloves to it.
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- Sauté the onion in some of the oil. Before the onion is done (so as to not burn the garlic) add the garlic and pepper – sauté until onion is soft – medium heat, add paprika at the end and stir together.
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