Ingredients
Ingredients (for 10 people)
- 2.5 kg of diced potatoes
- 3 octopuses
- 2 onions
- Garlic
- Chilli pepper / ground pepper Quintal dos Açores
- Tomato paste
- Dona Pimentinha sweet pepper paste
- Paprika
- Parsley
- 1 glass of red table/kitchen red wine
- Quintal dos Açores salted chili pepper
- Lard
- Saffron (optional)
- Seafood or chicken knorr broth (optional)
- Olive oil
Preparation
- Add 3 to 4 tablespoons of olive oil in a pan and add a tablespoon of lard and heat over low heat until the lard melts. Add the chopped onion. Add a teaspoon of chopped garlic. Sauté about 2 minutes;
- Add the paprika, two teaspoons of Dona Pimentinha pepper paste, three tablespoons of tomato paste, one teaspoon of chilli (or ground pepper) paste and the Quintal dos Açores salted peppers;
- Add a teaspoon of saffron (optional);
- Add the octopus to the previous preparation. Drain the octopus very well so that the least amount of water goes into the pan;
- Wrap the octopus and cook with the pan uncovered for about 10 minutes. Optionally, you can also add a knorr seafood broth;
- Add parsley and cover the pan, letting the octopus cook over low heat;
- After the octopus is almost completely cooked, add the table/kitchen red wine. Cook again for another 20 minutes with the pan covered;
- Add the previously diced potatoes. Wrap with the help of the spoon and cook the potatoes.
- When the potatoes are completely cooked, turn off the stove and the famous Azorean octopus stew is ready to be served.
