Brasmar Octopus Stew Azorean Style
Guisado de Polvo Brasmar à Moda dos Açores
INGREDIENTS
- 1 Clean Brasmar Octopus
- 1 bay leaf
- 1 parsley stalk
- 1 kg of potatoes
- 4 cloves of garlic
- 1 onion
- 3 tablespoons of olive oil
- 2 tablespoons of paprika paste
- 3 tablespoons of tomato pulp 1 tablespoon of smoked paprika 1 cinnamon stick
- 1 glass of red wine
- 40 ml of water
- Fresh parsley to taste
- Salt to taste
Guisado de Polvo Brasmar à Moda dos Açores
INGREDIENTS
- 1 Clean Brasmar Octopus
- 1 bay leaf
- 1 parsley stalk
- 1 kg of potatoes
- 4 cloves of garlic
- 1 onion
- 3 tablespoons of olive oil
- 2 tablespoons of paprika paste
- 3 tablespoons of tomato pulp 1 tablespoon of smoked paprika 1 cinnamon stick
- 1 glass of red wine
- 40 ml of water
- Fresh parsley to taste
- Salt to taste
PREPARATION
Cook the octopus in a pan with water, the bay leaf, the parsley and one of the garlic cloves.
Let it cook for 20 to 30 minutes and then turn off the heat and let it rest inside the pan for another 20 to 30 minutes.
Remove the octopus, let it cool and cut it.
Peel the potatoes, cut into large wedges and set aside in water.
In a medium saucepan, sauté the remaining garlic cloves and chopped onion with the olive oil.
Add the pepper paste, tomato pulp, paprika, cinnamon and pour in half of the wine.
Add the octopus, potatoes, the remaining wine, water and chopped parsley.
Season with salt to taste, mix and cook over low heat for 20 minutes.
Serve sprinkled with parsley.
PREPARATION
Cook the octopus in a pan with water, the bay leaf, the parsley and one of the garlic cloves.
Let it cook for 20 to 30 minutes and then turn off the heat and let it rest inside the pan for another 20 to 30 minutes.
Remove the octopus, let it cool and cut it.
Peel the potatoes, cut into large wedges and set aside in water.
In a medium saucepan, sauté the remaining garlic cloves and chopped onion with the olive oil.
Add the pepper paste, tomato pulp, paprika, cinnamon and pour in half of the wine.
Add the octopus, potatoes, the remaining wine, water and chopped parsley.
Season with salt to taste, mix and cook over low heat for 20 minutes.
Serve sprinkled with parsley.
