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Octopus Stew- Polvo Guisado
2 1/2 pounds octopus fresh or thawed
eyes and mouth (hard center beak) removed
1 cup white or red wine
coarse salt 1 tbsp or to taste
ground white or black pepper 1/2 tsp to taste
4 to 5 tbsps crushed red pepper paste(pimenta moida)
2 bay leaves
1. Cut octopus into large pieces, about 2-inches long,
and place in a bowl. Season with the salt and pepper.
Add the remaining ingredients. Turn to coat evenly,
cover and chill overnight. (You will notice that I am
not instructing you to beat the octopus with a stick
to tenderize it.
Some Portuguese cooks still do this and you can if you
Next Day1. Reserving the marinade, transfer octopus to another
1/2 cup or olive oil as needed
2 medium onions, coarsely chopped
2 heads garlic, thinly slice or coarsely chopped
big handful of flat leaf parsley, chopped
4 medium potatoes, peeled, cut in 1 1/2-inch pieces
cornstarch slurry(1 tbsp cornstarch with 2 tbsp water
2. Pour just enough olive oil to cover the bottom of a
Fry the onions until golden,. There should be a
brown coating on the bottom of the skillet (called a
fond by professionals). Add the garlic and parsley.
3. When the garlic is aromatic, toss in the octopus.
When it starts to take on some colour. Recover. Reduce
the heat to medium-low and let it sweat for 30 minutes.
It will release a lot of water.
4. Add the potatoes and continue to cook on medium-low for another 30 min. Test the fattest piece. If it is still
chewy or tough, let it cook some more.
(around but not usually over 30 min.)
5. Anytime the liquid looks like it is evaporating, add the reserved marinade in small amounts. Thicken the liquid with a cornstarch slurry. If you overcook it, it will shrink to almost nothing but if you don't cook it enough it will be tough. Enjoy!! Total cooking time is about 1 1/2 hours. Serves 2-4
Many thanks to Ana Patuleia Ortins for permission to use this recipe! You can visit her site at www.portuguesecooking.com