July 10, 2016
Dinner, Main Dish, Shellfish,
Vegetables, Potatoes , Portuguese, Entertaining, Sunday Dinner, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Wine, Canned Tomatoes more
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"Recipe credited to my friend Joe, who is in the Azores right now, visiting family. Can't get more authentic than this! Feel free to play around with the amounts, as every family makes this differently! The hot crushed peppers (malagueta) can be a bit difficult to find, and come salted in a jar. I was able to find them at: melloschouricodotcom Brand names are Star or Bom Petisco. You can try other types of hot peppers (piri piri or Thai bird), but you will need to add salt to the recipe."
Clean and cut the octopus into bite size pieces.
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.
Add the hot peppers and stir. If you were able to find the real Portuguese peppers, you will likely have enough salt. If not, add salt to taste.
Add the octopus and enough oil to almost cover. Simmer until the octopus shrinks down, about 10 minutes.
Add the wine, tomato, bay leaves and parsley. Stir. Bring to a boil and simmer, covered, stirring occasionally.
When the soft layer of tissue is cooked down to the point where you only have the solid meat, add the potatoes. Add enough water to cover the potatoes and bring to soft boil then lower heat and simmer until the potatoes are cooked. This should not take long, that is why you needed to cut the potatoes small.
Taste the broth while cooking the potatoes and adjust seasoning to taste.
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