Portuguese Octopus And Potatoes Food
PORTUGUESE POTATOES
Another way to enjoy baked potatoes. Use a gluten-free chicken stock and piri-piri suace to make this recipe gluten-free suitable
Provided by Jubes
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 240°C or 220°C if using a fan-forced oven.
- Toss the chopped potatoes in half of the oil in a shallow baking dish.
- Roast the potatoes, uncovered for about 30 minutes, or until they are lightly browned.
- Meanwhile heat the remaining 4 teaspoons of oil in a large frying pan. Cook the garlic and onion , stir, until the onion softens. A few minutes.
- Add the tomatoes, paprika and thyme to the onions. Cook about a minute, until the tomato softens.
- Add the stock and piri piri sauce to the tomatoes. Bring to the boil. Reduce heat and simmer uncovered for about 10 minutes. stir occassionally. You want the sauce to thicken slightly.
- Remove the potato from the oven. Reduce the oven temperature to 180°C or160°C if using fan-forced.
- Pout the sauce over the potatoes.
- Return the pototoes to the oven and bake, uncovered for another 20 minutes.
- Serve the potatoes sprinkled with the chopped parsley.
Nutrition Facts : Calories 229.3, Fat 7.7, SaturatedFat 1.1, Cholesterol 0.9, Sodium 61.3, Carbohydrate 36.8, Fiber 5.9, Sugar 6.6, Protein 5.6
AZOREAN OCTOPUS
Make and share this Azorean Octopus recipe from Food.com.
Provided by Chief Teer
Categories Portuguese
Time 1h35m
Yield 3 Quarts, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the octupus in peaces or if they are small just take out the eyes and the inside of the head.
- Cook the octupus with the wine.
- Pour the olive oil and the other ingredients.
- Let it stand over low heat.
- Add the potatoes and wait until they are cooked.
- You may cook the potatoes with the skin in a separate pan with garlic and red pepper pasete and serve together.
- You may use the same recipe for big squids.
Nutrition Facts : Calories 971.7, Fat 31, SaturatedFat 4.6, Cholesterol 163.2, Sodium 857.6, Carbohydrate 91.1, Fiber 10.4, Sugar 6.5, Protein 60.1
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