Este polvo assado representa uma das formas mais saborosas e aromáticas de preparar este marisco na cozinha portuguesa. A técnica de assar sobre uma cama de legumes permite que todos os sabores se concentrem, criando um prato rico e perfumado que destaca a textura única do polvo.
Ingredientes
- polvo cozido;
- cebola;
- alhos;
- pimentos;
- pimenta moída; azeite.
Preparação
- Coza como habitualmente o polvo e prepare uma “cama” de cebola às rodelas, alhos partidinhos e pimentos às tiras num tabuleiro que possa ir ao forno, coloque por cima o polvo inteiro, tempere com um pouco de pimenta moída e regue abundantemente com azeite.
- Vá regando com frequência e virando o polvo, serve com batata a murro ou arroz branco.
Here’s the English version of this classic Portuguese octopus dish below
Roasted Octopus
This traditional Portuguese preparation transforms humble octopus into a spectacular centrepiece dish. The slow roasting process allows the octopus to develop a beautiful golden exterior whilst remaining tender within, while the bed of vegetables creates a fragrant base that infuses the seafood with Mediterranean flavours.
The beauty of this recipe lies in its rustic simplicity – the frequent basting and turning ensures even cooking while building layers of flavour. The combination of sweet onions, aromatic garlic, and colourful peppers not only adds taste but creates a stunning presentation. This method works particularly well because the vegetables release their juices during cooking, creating a natural sauce that complements the octopus perfectly.
Ingredients
- Cooked octopus
- Onions
- Garlic
- Bell peppers
- Ground black pepper
- Olive oil
Method
- Cook the octopus as usual and prepare a “bed” of sliced onions, chopped garlic, and strips of bell peppers in an ovenproof dish. Place the whole octopus on top, season with a little ground pepper, and drizzle generously with olive oil.
- Baste frequently and turn the octopus regularly during cooking. Serve with crushed potatoes or plain white rice.