Recipe: Sautéed Octopus with Sweet Potato and Turnip Greens

Food & Drink Inspiration Lifestyle

by Restaurante Ch√° com √Āgua Salgada

A recipe using the best of local Algarve produce - octopus from the ocean, sweet potatoes from Aljezur and locally made olive oil, accompanied by a glass of local wine. Enjoy this delicious Saut√ɬ©ed Octopus with Sweet Potatoes and Turnip Greens by the team at Ch√ɬ° com √ɬĀgua Salgada beach restaurant.

Octopus is a dish that regularly appears on Portuguese tables. The tentacled delicacy combines really well with sweet potatoes. The team at¬†Ch√ɬ° com √ɬĀgua Salgada have shared this menu with us for you to enjoy at home. It showcases the very best of the Algarve - excellent seafood, subtle olive oil and sweet potatoes from Aljezur on the Costa Vicentina (the West coast). The recipe comes with wine recommendations too!

Check out this list of top Portuguese foods to whet your appetite.

Find more Portuguese food recipes.


Sautéed Octopus with Sweet Potatoes and Turnip Greens
by Restaurante Ch√ɬ° com √ɬĀgua Salgada

Ingredients:
2,5kg Octopus from Algarvian Coast (after cooked it will lose at least 1 kg)
1,5kg Sweet Potatoes (the bests are from Aljezur, Algarve)
a bunch of turnip greens
Olive Oil (the best is Monterosa, from Moncarapacho, Algarve)
Onion
Garlic Glove

Method:
1. Cook the octupus just with water (or in the oven if you have steam convector oven).
2. Cook the sweet potatoes with skin in the oven for 1 hour.
3. Take out the best green leaves and stalks from the bunch of turnip greens
4. Put a frying pan with olive oil and one garlic glove and sauté the octupus and after repeat the same procedure with the turnip green leaves and stalks

Enjoy it with a good white or red wine. Our sugestion for white is SoBlanc (Sauvignon Blanc) from Quinta do Barranco Longo (Algoz, Algarve) and for red is Quinta dos Carvalhais Red Colheita 2017 (Dão, Portugal)

Ch√ɬ° com √ɬĀgua Salgada is a lovely beach restaurant in the eastern Algarve, serving delicious, contemporary, Portuguese food by the sea.¬†
 
 
Main image credits: Jorge Raiado.
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