Posted on Friday, November 27, 2015 in Soup Recipes

Octopus Stew (Polvo Guisado) Recipe

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

5 out of 5 with 293 ratings

Preparation time	n/a
Cooking Time	n/a
Ready In	2 h 45 min
Level of Difficulty	Moderate
Servings	6

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) Get Portuguese ingredients

Preparation

Submerge the octopus in a large pot of boiling water for 5 minutes.
Drain and let it cool, then cut the tentacles into 2-inch lengths or chunks and reserve.
In a large pot, add the olive oil, when the oil is hot add the onions, garlic and bay leaves.
Fry in the oil for 3 to 4 minutes, or until slightly wilted.
Deglaze the pan with the wine, bring the liquid up to a boil and let it reduce by half.
Stir in the tomatoes, season with salt and pepper, the octopus and stock.
Bring the liquid up to a boil and reduce to a simmer.
Simmer the stew for about 2 hours on low heat.
Stir in the crushed red pepper, fresh coriander and parsley.
Once the octopus is almost cooked, add the potatoes and cook for about 15 minutes or until the potatoes are cooked.
Check the salt and pepper, let it cool slightly and enjoy.

Recipe Credit: Emeril Lagasse
Photo Credit: Allison Vieira

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