By Eddy − On Friday, November 27, 2015, 6 years ago in Soup Recipes
5 out of 5 with 268 ratings
comments: 10 - views: 151745

Portuguese Octopus Stew Recipe

This octopus stew recipe (receita de polvo guisado) is loaded with rich flavors and is one of my favorite dishes.
Preparation timen/a
Cooking Timen/a
Ready In2 h 45 min
Level of DifficultyModerate
Servings6
Info
This octopus stew recipe (receita de polvo guisado) is loaded with rich flavors and is one of my favorite dishes.
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

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Comments
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.
1 month ago, Wednesday, July 13, 2022
reply (+2) (-0)
Eddy
Yes Olivia, we always use red wine for this recipe, I just changed it to red.
1 month 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.
1 month ago, Wednesday, July 6, 2022
reply (+0) (-1)
Eddy
Debbie, although the best octopus in Portugal comes from Santa Luzia in the Algarve, we just get what is available at our local grocer to be honest, I personally don't find a big difference in taste.
1 month ago, Wednesday, July 6, 2022
Hank
Hank
I'm making your recipe today, but 8 cups of stock seems excessive, worried about making it too liquidy?
1 month ago, Saturday, July 2, 2022
reply (+1) (-0)
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