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!
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.