By Eddy − On Friday, November 27, 2015, 7 years ago in Soup Recipes
5 out of 5 with 283 ratings
comments: 12 - views: 171456

Portuguese Octopus Stew Recipe

Portuguese  Octopus Stew Recipe

This octopus stew recipe (receita de polvo guisado) is loaded with rich flavors and is one of my favorite dishes.

Octopus stew is a dish made with octopus as the main ingredient, which is cooked in a stew with various other ingredients such as vegetables, herbs, and spices. The exact recipe for octopus stew can vary depending on the cultural and regional cuisine, but it usually involves cooking octopus with a combination of ingredients that create a flavorful broth.

In some cuisines, octopus stew may include tomatoes, garlic, onions, and potatoes. In others, it may include a variety of seafood or meat, and be flavored with different herbs and spices like paprika, saffron, or bay leaves.

Octopus stew is a popular dish in many coastal areas and countries where seafood is a significant part of the local cuisine, such as Spain, Portugal, Greece, Korea, and Japan. It can be served as a main course, often accompanied by bread or rice, and is usually enjoyed with a glass of wine or beer.

Ingredients

2 (2-pound) octopus, cleaned2 tablespoons of olive oil2 cups of chopped onions2 tablespoons of chopped garlic2 crushed bay leaves8 cups of chicken stock2 cups of red wine2 pounds of fresh tomatoes, peeled, seeded and chopped1 pound of new potatoesPinch of crushed red pepper2 tablespoons of chopped fresh coriander2 tablespoons of chopped parsleySalt and pepper (to taste)
2 (2-pound) octopus, cleaned2 tablespoons of olive oil2 cups of chopped onions2 tablespoons of chopped garlic2 crushed bay leaves8 cups of chicken stock2 cups of red wine2 pounds of fresh tomatoes, peeled, seeded and chopped1 pound of new potatoesPinch of crushed red pepper2 tablespoons of chopped fresh coriander2 tablespoons of chopped parsleySalt and pepper (to taste)
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Directions

  1. Submerge the octopus in a large pot of boiling water for 5 minutes.
  2. Drain and let it cool, then cut the tentacles into 2-inch lengths or chunks and reserve.
  3. In a large pot, add the olive oil, when the oil is hot add the onions, garlic and bay leaves.
  4. Fry in the oil for 3 to 4 minutes, or until slightly wilted. 
  5. Deglaze the pan with the wine, bring the liquid up to a boil and let it reduce by half. 
  6. Stir in the tomatoes, season with salt and pepper, the octopus and stock.
  7. Bring the liquid up to a boil and reduce to a simmer.
  8. Simmer the stew for about 2 hours on low heat.
  9. Stir in the crushed red pepper, fresh coriander and parsley.
  10. Once the octopus is almost cooked, add the potatoes and cook for about 15 minutes or until the potatoes are cooked.
  11. Check the salt and pepper, let it cool slightly and enjoy.
Recipe Credit: Emeril  Lagasse
Photo Credit: Allison Vieira
Preparation timen/a
Cooking Timen/a
Ready In2 h 45 min
Level of DifficultyModerate
Servings6

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Mary
Mary
What does “deglaze with wine” mean #5? Thanks
1 month ago, Saturday, January 21, 2023
reply (+1) (-0)
Eddy
Deglaze in simple terms just mean adding liquid to a hot pan Mary.
1 month ago, Sunday, January 22, 2023
Olivia
Olivia
Sounds yummy! But I’m remembering mother making it and using red wine never white. And it seems as if very little other fluid was used because the Octopus Made enough of its own while stewing for two or more hrs. Have you ever tasted any prepared my mother’s way? Especially using the red wine which truly gave it a delicious taste.
8 months ago, Wednesday, July 13, 2022
reply (+3) (-0)
Eddy
Yes Olivia, we always use red wine for this recipe, I just changed it to red.
8 months ago, Wednesday, July 13, 2022
Debbie
Debbie
Where region do you buy from? I went to the market, and they had octopus from 3 different regions.
8 months ago, Wednesday, July 6, 2022
reply (+0) (-1)
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