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Manuela Sardinha... A GREAT cook
Manuela's Kitchen
   Octopus... Portuguese Style   
Where the food is GREAT and you can eat off the floor

Where the food is GREAT and you can eat off the floor      Welcome to what will hopefully become a regular part of Danger Kitchen... Way over in a corner... The neatest cleanest corner. It's Manuela's Kitchen, featuring Manuela Sardinah's renditions of traditional Portuguese dishes. Carne de Porco a Alentejana (Pork with littlenecks), Paella, Skate wings and now Octopus. Everything I've tasted or tried has been spectacular.

     This is not food for the calorie conscious but it's good for the soul... And that has to be good for us.

     Octopus is not a stretch if you like squid. Prepared this way the texture is firm and only slightly chewy. The Octopus complements the potatoes and the spice is mild. Add some bread and butter, maybe a salad and some wine, and you have a combination you can keep eating until you can't breathe.
     Manuela recommends using only Nigel brand frozen Octopus. It's from Lisbon Portugal, and it's frozen as soon as it comes out of the ocean. In fact they need to be rinsed when thawed because they still contain salt water.

     Octopus Portuguese Style is not what most people would consider standard fare, but it's well worth trying... If only to say you've tried it. I'm sure you'll want to have it again.

Welcome To Manuela's Kitchen!

Eat Me... Nothing like a meal you can arm-wrestle
Portuguese Style Octopus

By Manuela Sardinha

This recipe should serve three to five depending on how hungry they are.

Photos By David Sardinha


> 5 Pounds Frozen Octopus (Fresh if you can get it, but very fresh).
   Use Nigel brand octopus from Lisbon Portugal, available in most Portuguese markets.
> 12 small potatoes.
> 1 medium onion chopped.
> 1 1/2 tsp white pepper.
> 1/2 cup tomato sauce.
> 2 Tbsp olive oil.
> 1/2 cup red wine.


> Thaw the octopus in the refrigeator starting the day before. Keep covered.
> Rinse the octopus in fresh water thoroughly.
> Cut in two inch pieces.
> Place the 'pus and everything but the potatoes in a baking dish.
> Bake uncovered at 475 until boiling.
> Add the potatoes, cover and bake 25-30 minutes, until potatoes are done.
> Uncover and return to the over for another 5 minutes.
> Serve with bread and butter, and a salad. Don't forget wine.

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     This dish goes together quickly so it's a good idea to have all of the ingredients ready. Treat the octopus with care. It's very delicate and perishable.

     Cut the octo into larger than bite size pieces. He will shrink when cooked. 5 pounds will not seem like enough once you have tried this dish.
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     This is what the ingredients should look like ready to go into the oven.

     Add the potatoes after the other ingredients have come to a boil in the oven. This is just the right amount of potatoes.
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     Pour the finished product into your best serving dish. This is such an attractive dish that it deserves the best.

     Some good Portuguese bread is a must with this dish. Italian or French will do in a pinch though.
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     Wine and maybe a salad complete the meal. I don't recommend anything but wine with Portuguese Octopus.

     Like everything else from Manuela's Kitchen, Portuguese Style Octopus will make you happy and satisfied. Manuela, Monty Sardinha and Savvas seem to think so.
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  Remember... It truly is a dangerous kitchen