A popular dish during the Portuguese Christmas dinner. This oven dish can easily be prepared the day before. Can also be made from pintail squid (Pota)
Ingrediënts:
1 octopus with a weight of approximately 800 grams
500 gr of potatoes
1 onion
2 cloves of garlic
2 bay leaves
100 ml of olive oil
50 g chouco
1 bunch of parsley tied with a string
½ of a red bell pepper
2 peeled tomatoes
1 chili pepper (optional)
125 ml white wine
Salt q.s.
Pepper q.s.
preparation:
Cut the onion in half rings;
Finely chop the garlic;
Cut the bell pepper into strips;
Dice the tomatoes;
Remove the skin from the chouriço and cut it into cubes;
Brush the potatoes clean;
Preheat the oven to 180 ° C.
Place the octopus in a large pan over a very low flame so that it cooks in its own moisture;
Regularly check with a fork if the tentacles are soft. This takes approximately 1 hour
Take a large baking dish and put the bay leaves, the onion, the bell pepper strips and the potatoes in it;
Season with some salt and pepper;
Cover the dish with a few tablespoons of oil and half of the white wine;
Place the dish in the middle of the oven for 20 minutes.
Heat half of the remaining oil in a frying pan and make a refogado of the garlic with the chouriço and tomato cubes;
Also add the bunch of parsley and (optionally) your chili pepper;
Bake for about 3 minutes or until the tomato is soft.
Now take the dish out of the oven;
Move the onion and potatoes to the side;
Place the bunch of parsley on the bottom;
Put the octopus on it.
Cover the octopus with the octopus water;
Pour in the remaining white wine;
Divide the refogado over the entire dish;
Add some salt and pepper;
Sprinkle the dish with the remaining olive oil.
You can now continue immediately and place the dish back in the oven, but you can also do these preparations the day before.
If the dish is still hot, place it back in the oven for another 30 or 40 minutes until the potatoes are tender.
Once the dish has cooled down, count on a 15-minute longer oven time, ie 45 to 50 minutes
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