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.
11/2tablespoonspimenta moidaSweet or Hot Pimiento Paste
I can tomato paste156 ml or 5.5 oz
5cupsred wine
1/2teaspoonsalt
2tablespoonsparsley chopped finelyoptional
2tablespoonschopped corianderoptional
2bay leafs
1/4teaspoonblack peeper
1/4teaspoonwhite pepper
1teaspoonpaprika
Instructions
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 the 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.