Octopus with Potatoes
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 2 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 octopus, (500-600 g each)
- 1 onion (s)
- 1 teaspoon salt
- 1 liter water
- 1 bay leaf
- 1 small chilli pepper (s), as required
- 500 g potato (s), (preferably oranic), small ones
- 5 clove (s) garlic
- 1 tablespoon coriander greens, chopped
- 150 ml olive oil
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Cook the two octopuses with the whole onion, bay leaf and chilli pepper in salted water for about 1 hour until they are soft. In the steam pot this takes about 35 minutes.
- Cook the potatoes in an open pan with a little water and a teaspoon of salt for 10 minutes. The water should have almost evaporated so that a fine salt crust can form on the shell. The unpeeled cloves of garlic are crushed with a wide knife.
- Place the potatoes and the garlic cloves in an ovenproof dish, pour some of the olive oil over them and bake in the oven at 220 ° C (or on the grill) until the skins of the potatoes are lightly brown. Then add the cooked squids for a few minutes and pour the remaining olive oil on top.
- Serve in the bowl. Scatter the chopped coriander on top. You can mash the potatoes in the mold beforehand (batatas a murro, also known as punch potatoes) so that they soak up the garlic and olive oil, or you can do it for yourself on your plate.
- The squid stock can be used as the basis for a fish soup (bouillabaisse).
- You can get this dish in restaurants in Portugal. The Lagareiro is the oil presser, which is why the olive oil is used very generously here.
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