It takes a little experience to cook octopus or at least know a few simple rules. The higher the octopus, is hardened. If you buy fresh octopus, freeze it before cooking so will be much more tender. It is also important not to temper the octopus with salt before the end of cooking, but hardens. And if you want to save time, use a pressure cooker to bake it. It is also good if cooked steam.
This dish of octopus simple, stylish traditional Azores, was much appreciated by those who tasted. Hope you like it too.
Ingredients for 4 people
1.5 kg of octopus clean, thawed
1 kg potatoes, peeled and diced
1 bay leaf
2 onions, cut into thin half-moons
3 cloves garlic, finely chopped
100 ml olive oil
sea salt & black pepper at the moment
chopped fresh coriander – or salsa
Put the octopus in a pan along with the bay leaf. Cover with water and bring to boil. Download the fire and boil for at least 1 hour. Check if the octopus is tender. If this is not the case, longer cooking. Season with salt only at the end of cooking. Drain, reserving a little of the cooking water.
Bring the potatoes to cook in water seasoned with salt for 20-25 minutes – or even if they have cooked, but still firm. Drain and reserve.
Octopus cut into pieces and transfer to a baking sheet, along with potato cubes. Reserve.
Preheat oven to 180 º C.
Sauté the onion crescents and minced garlic in olive oil over medium heat for 5-6 minutes, stirring not to burn.
Sprinkle the pieces of octopus and potatoes with the the preparation of olive oil, onions and garlic. Add a little of the reserved cooking water. Season with salt and pepper. Wrap gently.
Bake – 180 ° C – until the potatoes are lightly browned. Remove from oven and sprinkle with chopped coriander – or salsa. Serve and then following with fresh bread.