Octopus is one of the most prized, healthy, and beloved ingredients in Portuguese cuisine. It’s also one of our personal favorites, one we cook and enjoy regularly, as we love experimenting with it in different ways.
From the north to the south of Portugal, you’ll find this mollusk in traditional, flavorful recipes—whether grilled, stewed, in rice dishes, or in fresh salads. With its tender texture and delicate flavor, octopus is a true delicacy, especially when prepared the Portuguese way.
In this article, we’re exploring the best octopus recipes in Portugal, from the well-known Polvo à Lagareiro to less common dishes like octopus feijoada. Some are simple and comforting, others more elaborate and festive—but all are delicious.
6 Must-Try Octopus Recipes in Portugal
Polvo à Lagareiro
Polvo à Lagareiro is one of the most traditional and delicious octopus dishes in Portuguese cuisine. First, the octopus is boiled with onion, garlic, bay leaf, and pepper, then roasted in the oven with “batatas a murro” (smashed potatoes), drizzled with plenty of hot olive oil and sliced garlic. The result is a dish packed with flavor, featuring tender octopus on the inside and a slightly crisp exterior.
You’ll often find it in typical restaurants all over the country, sometimes far from the coast. But it’s also commonly made at home, especially on weekends or special occasions—one of those dishes that tastes even better when shared at the table with family.
The small potatoes, roasted with their skins on and then lightly smashed, absorb the olive oil and seasonings, coming out crispy on the outside and soft on the inside. It’s a simple yet perfect combination that truly showcases the best of Portuguese gastronomy.
➡️ Want to try this recipe at home? Check out the step-by-step guide here ???? Polvo à Lagareiro with Batatas a Murro
Octopus Salad
Octopus salad is perfect for hot days and very easy to prepare. Start by boiling the octopus with onion, garlic, and bay leaf until tender—about 40–45 minutes. Then let it cool in its own water to keep all the juiciness, and cut it into small pieces, perfect for mixing with fresh vegetables.
Next comes the colorful part: chopped peppers (usually one red and one green), tomato, onion, and pickles or spring onions—all finely diced. Add the cooled octopus, then season with olive oil, vinegar, lemon, salt, and pepper to taste. Finish with parsley or cilantro and a few olives.
The final trick? Chill it in the fridge for at least 30 minutes (or up to an hour) to allow the flavors to meld together. Serve it nice and cold, ideal as a starter or a light dish on a summer day. Super versatile and always guaranteed to be delicious.
➡️ Want the complete step-by-step guide with quantities and extra tips? Check out the original Octopus Salad recipe.
Octopus Rice
Octopus rice is that heartwarming dish: carolino rice cooked in a sauté of onion, garlic, tomato, and pepper, then enriched with the octopus cooking broth. The octopus, cut into generous pieces, mixes with the almost creamy rice—the result is a comforting dish, full of flavor, reminiscent of the best family meals.
This dish is one of our favorite choices for gathering friends and family without any fuss. Serve it hot, sprinkled with fresh cilantro, and for an extra kick, add some thin slices of chili or piri-piri. It’s simple to make, economical, and always a hit—especially on days when you want to eat well, the Portuguese way.
The secret is in the texture of the rice: it should be slightly moist—not dry or soggy—and always with separate grains. Stir occasionally, watching the liquid, and use the octopus broth to add extra depth of flavor. Simple, practical, and delicious.
➡️ Want the full step-by-step guide to make it perfect? Check out our original Octopus Rice à Portuguesa recipe.
Octopus Fillets
Octopus fillets are one of those dishes that surprise you with the very first bite. Crispy and golden on the outside, tender and full of that unique octopus flavor on the inside. It’s a great way to mix things up, especially if you’re already familiar with Polvo à Lagareiro or octopus salad.
You’ll often find them in tapas bars and traditional restaurants, but they’re also easy to make at home. You can prepare them with a batter or dip them in egg and breadcrumbs; they pair perfectly with rice, potatoes, or even a simple salad.
It’s very common to serve fillets with octopus rice—a delicious combination that brings together the best of both worlds. If you see this dish on a menu, don’t hesitate—it’s the perfect opportunity to try two versions of octopus in one meal.
➡️ Octopus Fillets Recipe – Learn how to make these crispy, flavorful fillets!
Octopus Feijoada
Octopus feijoada is one of those recipes that warms you from the inside—perfect for cold days or when you want a comforting meal. Although it’s a traditional Portuguese dish, especially in coastal areas, it’s not commonly found in restaurants. Which is a shame, because it’s really delicious!
It combines the flavors of the sea with tender octopus and simple ingredients, such as white beans, carrots, tomatoes, and fresh herbs. The result is rich, flavorful, and very satisfying. And the best part? It’s a great way to make the most of the octopus, which sometimes shrinks so much it seems to disappear… here, nothing goes to waste.
It’s easy to prepare, but takes a little time—between boiling the octopus and letting the feijoada cook down, plan for at least an hour and twenty minutes. But it’s totally worth it. And you can save the leftovers, because this is one of those dishes that tastes just as good the next day.
➡️ Check out the full Octopus Feijoada recipe and try this traditional, comforting, and flavorful dish!
Stewed Octopus Azorean-Style
Polvo à Moda dos Açores is a traditional, simple recipe that is full of flavor and rich in history. There are many versions of stewed octopus in the Azores, whether between islands or even different areas of the same island, but they all share a lot in common.
Our version is one of those comforting family recipes, perfect for days when you want a homemade, cozy meal. The octopus becomes incredibly tender, almost falling apart, and the fragrant sauce is ideal for dipping bread or serving with boiled potatoes, which soak up all the best flavors.
If you’re looking for something different from the classic Polvo à Lagareiro or octopus rice, this Azorean version offers an authentic and very flavorful experience. It’s the perfect way to enjoy octopus in a dish full of soul and tradition.
➡️ Check out the full Polvo à Moda dos Açores recipe here and bring a little taste of the Azores to your table.
Octopus in Portuguese Gastronomy
Octopus is a definitive ingredient in Portuguese cuisine, particularly in coastal areas and on the islands. In the past, it was even sun-dried like cod to preserve it longer, and then transported inland. In the north, it often came from Galicia.
Nowadays, it’s not as widely used as it once was, but it’s still highly appreciated and incorporated into traditional dishes, such as the ones mentioned here. Unfortunately, octopus prices have risen significantly, which means many of these recipes are now reserved for special occasions.
Even so, we believe it’s worth preparing a good octopus recipe from time to time. It’s a way to keep tradition alive, enjoy something truly typical, and, in the case of Polvo à Moda dos Açores, bring a little piece of the islands’ soul to the table.
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