Azorean Portuguese Octopus Stew Recipe (Polvo Guisado)
Try this amazing traditional Azorean Portuguese Octopus stew recipe (Polvo Guisado) made with red wine, potatoes and seasoned to perfection. Being married to a Portuguese, actually an Azorean, I was first introduced to Octopus stew during the Christmas holidays. My husband’s all time favorite traditional Portuguese dish. I have to admit I’m not an Octopus fan but the way this stew is prepared is absolutely delicious and hits the spot. One of my favorite things about this stew is the potatoes, they are so fricken yummy.
How to Make Azorean Portuguese Octopus Stew (Polvo Guisado)?
This Azorean Portuguese Octopus stew recipe is easy to prepare. Follow our step by step guide and you’ll be enjoying the best seafood octopus stew ever inspired by the Azores Islands in Portugal.
- 1 1/2 pounds potatoes diced into cubes
- 2 Octopus ( 2 pounds each)
- 3 garlic cloves crushed
- 5 tbsp. Olive Oil
- 1 small onion chopped finely
- 11/2 tablespoons pimenta moida ( Sweet or Hot Pimiento Paste)
- I can tomato paste ( 156 ml or 5.5 oz)
- 5 cups red wine
- 1/2 teaspoon salt
- 2 tablespoons parsley chopped finely (optional)
- 2 tablespoons chopped coriander (optional)
- 2 bay leafs
- 1/4 teaspoon black peeper
- 1/4 teaspoon white pepper
- 1 teaspoon paprika
- Rinse the octopus thoroughly and cut into 1 inch pieces and set aside.
- In a large pot, add the olive oil, onions, garlic and saute on medium heat.
- Add in the octopus pieces the tomato paste, pimenta moida, paprika and stir.
- Add in the octopus pieces, black and white pepper, salt, and two cups of wine and stir and bring to a boil.
- Cover the pot and reduce the heat to medium and cook the octopus on for about an hour stirring occasionally.
- After an hour add the remaining 3 cups of wine, bay leafs, coriander, parsley and diced potatoes and cook for about 35-40 minutes or until potatoes are soft.
- Serve with fresh cut bread.