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Uma travessa oval branca contém Polvo, um prato de carne e batatas cozidas em um molho rico e escuro, guarnecido com folhas de salsa fresca. Esta receita tradicional açoriana repousa sobre uma toalha de mesa com estampa floral e um desenho bordado.

Azorean-Style Octopus Stew

Jorge Bastos
Azorean-Style Octopus Stew Recipe with All the Steps You Need. Give this traditional recipe from the Azores a try!
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Prep Time 10 minutes
Cook Time 50 minutes

Equipment

  • 1 Large pot
  • 1 Wooden spoon or spatula
  • 1 Teaspoon and tablespoon
  • Knives

Ingredients
  

  • 6 Medium potatoes, peeled and chopped
  • 2 Medium octopus cut into large pieces.
  • 1 Chopped onion
  • 2 Minced garlic cloves
  • 1 tsp Pimenta da Terra or other chilli
  • 2 tbsp Tomato pulp
  • salt to taste
  • 250 ml Vinho de Cheiro (typical Azorean wine) or other red wine or one glass
  • 1 tbsp sweet paprika
  • Olive Oil to taste
  • 2 bay leaves

Instructions
 

  • Drizzle olive oil into a large pot—just enough to cover the bottom—and add the chopped onion and garlic. Sauté until golden.
  • Add paprika, tomato paste, and pimenta da terra, and stir everything together.
  • Add the drained octopus, previously cut into large pieces.
  • Let the octopus cook uncovered for 10 minutes.
  • After 20 minutes, add the wine and let it cook for another 20 minutes, or until the octopus is tender. You’ll know it’s cooked when a fork goes in with little resistance.
  • Then add the peeled potatoes, previously cut into cubes.
  • Once the potatoes are cooked and easily pierced with a fork, add the chopped parsley. Turn off the heat—it's ready to serve.