This Portuguese roasted octopus with wine and spices recipe (receita de polvo assado com vinho e especiarias) is easy to prepare, enjoy.
|Preparation time||20 min|
|Cooking Time||3 h|
|Ready In||3 h 20 min|
|Level of Difficulty||Easy|
One large 2 kg (about 4 lbs) octopus2 onions, finely chopped5 garlic cloves, minced2 and 1⁄2 cups of red wine or more1⁄4 cup of olive oil2 teaspoons of hot sauce (or to taste)1 teaspoon of cumin2 teaspoons of paprika1⁄2 teaspoon of black pepper1 teaspoon of garlic powder8 potatoes, peeled1⁄2 cup of water, if neededSalt (to taste) Get Portuguese ingredients
- Preheat the oven to 400°F or 205°C.
- Combine all of the spices, onions, garlic, oil and wine in a large roasting pan with a lid (except the salt).
- Cut up the octopus tentacles into large 3 inch pieces, removing any excess skin.
- Separate the skin from the head by pulling it apart, then cut into large pieces. (Make sure you remove the mouth & bone from the head).
- Wash thoroughly, then add to the roasting pan.
- Roast uncovered for approximately 1 hour.
- Cover then roast for another hour.
- Cut the potatoes into either quarters or eights, depending on the size of the potatoes (if you're a big potato fan, you can definitely add more of them).
- When the octopus is tender, add the potatoes and cook for another hour, or so.
- If the sauce is drying, you can add either more wine or some water.
- The cooking time will vary depending on the size and thickness of the octopus (adjust the time accordingly), the octopus will shrink significantly.
- Taste the potatoes, then add more salt if needed, or more spices if desired.
- Taste the potatoes before adding any salt because the raw octopus has a lot of salt.
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