Azorean Octopus

Name: Azorean Octopus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs octopus; 1/2 cup olive oil; 2 onions; 1/2 cup parsley, diced; 2 -3 cups red wine; 8 potatoes, diced; 2 tablespoons red pepper paste; 2 bay leaves; 2 dashes ground cloves; 2 dashes white pepper; 1 dash salt

Eats Now Editorial Team · 468 kcal · General

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Azorean Octopus – a delicious recipe with octopus, olive oil, onions, parsley, red wine, potatoes. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

3 lbs octopus
1/2 cup olive oil
2 onions
1/2 cup parsley, diced
2 -3 cups red wine
8 potatoes, diced
2 tablespoons red pepper paste
2 bay leaves
2 dashes ground cloves
2 dashes white pepper
1 dash salt

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.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs octopus, 1/2 cup olive oil, 2 onions, 1/2 cup parsley, diced, and more.

Yes, Azorean Octopus falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
468 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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