Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Chief Teer
Servings: 4 to 6
This a wonderful dish I tried in the Azores and loved it!
3 pounds octopus
½ cup olive oil
2 onions
½ cup parsley, diced
2 to 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
Cut the octopus in pieces, or if they are small just take out the eyes and the inside of the head. Cook the octopus with the wine. Add the olive oil and the other ingredients. Let it stand over low heat. Add the potatoes and wait until they are cooked. You may cook the potatoes with the skin in a separate pan with garlic and red pepper pasete and serve together.
You may use the same recipe for big squid.