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A collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.

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This octopus stew with chouriço is loaded with rich flavors.
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Portuguese Octopus Stew Recipe
Preparation time:
Cooking Time:
Ready In:
Level of Difficulty:
Moderate
Servings:
6

This octopus stew with chouriço is loaded with rich flavors.

Portuguese Octopus Stew Recipe

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Posted in: Soups / Stews
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3 out of 5 with 136 ratings
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Ingredients

2 (2-pound) octopus, cleaned2 tablespoons olive oil2 cups chopped onions2 tablespoons chopped garlic2 crushed bay leaves2 cups white wine2 pounds fresh tomatoes, peeled, seeded and chopped1 pound new potatoes2 quarts of chicken stockPinch of crushed red pepper2 tablespoons chopped fresh coriander2 tablespoons chopped parsleySalt and pepper

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Directions

  1. Submerge the octopus in a large pot of boiling water for 5 minutes. Drain and let them cool. Cut the tentacles and center section into 2-inch lengths or chunks and reserve.
  2. In a large pot, add the olive oil. When the oil is hot add the onions, garlic and bay leaves. Fry the vegetables 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 reduce by half, about 1 to 2 minutes. Stir in the tomatoes. Season with salt and pepper. Add the potatoes, reserved 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. Season with salt and pepper.
Courtesy of Emeril  Lagasse, foodnetwork.com 
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