Gorete's Yum Roasted Octopus Recipe
Ingredients
Directions
- Preheat the oven to 400°F or 205°C.
- Combine all of the spices, onions, garlic, oil and wine in a large roasting pan with a lid (except the salt).
- Cut up the octopus tentacles into large 3 inch pieces, removing any excess skin.
- Separate the skin from the head by pulling it apart, then cut into large pieces. (Make sure you remove the mouth & bone from the head).
- Wash thoroughly, then add to the roasting pan.
- Roast uncovered for approximately 1 hour.
- Cover then roast for another hour.
- Cut the potatoes into either quarters or eights, depending on the size of the potatoes (if you're a big potato fan, you can definitely add more of them).
- When the octopus is tender, add the potatoes and cook for another hour, or so.
- If the sauce is drying, you can add either more wine or some water.
- The cooking time will vary depending on the size and thickness of the octopus (adjust the time accordingly), the octopus will shrink significantly.
- Taste the potatoes, then add more salt if needed, or more spices if desired.
- Taste the potatoes before adding any salt because the raw octopus has a lot of salt.
Adapted from a Recipe by: Chef Gorete
Frequently Asked Questions
Yes, you can use frozen octopus. Just make sure to fully thaw it before cooking. The texture may differ slightly, but it should still work well in the recipe.
If you don't have red wine, you can substitute it with an equal amount of beef broth or chicken broth for a similar depth of flavor. You can also use grape juice mixed with a little vinegar to mimic wine's acidity.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them on the stove or in the oven, adding a splash of water or broth to keep the octopus moist.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This light and crisp white wine offers refreshing acidity that complements the tender and flavorful octopus.
General: Sauvignon Blanc - A zesty Sauvignon Blanc brings bright citrus notes that enhance the dish’s garlic and paprika flavors.
Beer
Portuguese: Super Bock - This popular lager has a balanced flavor and light body that pairs well with seafood dishes like octopus.
General: Pilsner - A classic Pilsner offers a crisp and refreshing profile that complements the dish without overpowering it.
Other Beverages
Ouzo: This anise-flavored spirit enhances the seafood experience and adds a unique aromatic touch to the meal.
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