Baked Octopus with Potatoes – Polvo Assado com Batatas

Baked Octopus with Potatoes, served with Broccoli Rabe

I rarely make octopus and the last time I ate it was last Christmas Eve.  When I find it as a special of the day, on a Portuguese restaurant’s menu I can’t resist. This photo was of the one I ate at Europa Restaurant in Ludlow, Ma. Word has it that they have it as a special only on Sunday so stop by on your next trip!

Here’s the recipe which I adapted from the one you’ll find in my cookbook! Enjoy!

Serves 2-4


2 -3 pounds of octopus

1 large onion

1 large onion (chopped)

2 pounds of small round potatoes (washed and dry)

1 large red bell pepper (chopped)

3 cloves garlic (chopped)

½ cup of olive oil

¼ cup of olive oil

1 tablespoon white vinegar

1 teaspoon salt

1 teaspoon pepper

1 bay leaf

Parsley for garnish

Olive oil and vinegar for garnish

1 bunch of Broccoli Rabe (optional)


Cook the octopus whole by boiling it with salt and the whole onion in enough water to cover it with 2 extra inches of water. Cook for 1 hour or longer until the octopus is tender.

Place the potatoes in a deep baking dish and season with salt and pepper to taste. Top with ½ of the raw chopped onion and ½ cup olive oil and cook at 400 F for about 30 minutes shaking the pan once in a while.

Saute remaining chopped onion, red pepper, garlic, and bay leaf in ¼ cup olive oil for about 2 minutes. Add the vinegar and cook for a minute. Set aside.

When octopus is cooked, drain and place in the pan with the potatoes and cover with pan juices. Cook at 350 degrees F until the potatoes are fully cooked and the flavored are well incorporated.

To serve, cut the tentacles into serving portions of 2 to each person. Serve with the potatoes, onions and peppers. Garnish with parsley, olive oil and vinegar if desired.


Broccoli Rabe: Rinse, cut off thick stems and cook in boiling salted water for at least 8-10 minutes until tender. Drain and serve.

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