Entree: Portugal – Azores – Polvo Guisado (Stewed octopus with potatoes in a savory tomato and wine sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) whole octopus, cleaned (usable weight)
- 1 lb (450 g) waxy potatoes, peeled and cut into 1–1½ inch (2.5–4 cm) chunks
- 2 tbsp (30 ml) olive oil
- 2 medium onions, thinly sliced, about 10 oz (280 g)
- 4 cloves garlic, minced
- 1 cup (240 ml) dry white wine
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) fish or vegetable stock
- 1 bay leaf
- 1 tsp (2 g) sweet paprika
- 1 tsp (5 g) salt, plus more to taste
- ½ tsp (2 g) ground black pepper
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 2 tbsp (30 g) fresh parsley, chopped
- 1 tsp (5 ml) extra-virgin olive oil for finishing

Instructions

1. If the octopus is large and whole, cut into 1–2 inch (2.5–5 cm) pieces. Pat dry. In a large heavy pot, heat 2 tbsp (30 ml) olive oil over medium heat.
2. Add the sliced onions and cook, stirring, until softened and beginning to color, about 8–10 minutes. Add the garlic and paprika and cook 1 minute until fragrant.
3. Increase heat to medium-high and add the octopus pieces; sauté 3–4 minutes just to seal and combine flavors.
4. Pour in the white wine and bring to a simmer, scraping up any browned bits. Cook 3 minutes to reduce slightly.
5. Stir in the crushed tomatoes, stock, bay leaf, salt and pepper. Bring to a gentle simmer, cover partially, and cook for 25 minutes.
6. Add the potato chunks, push them into the sauce so they are submerged, and continue to simmer gently, covered, for another 20–30 minutes until the octopus and potatoes are tender and the sauce has thickened. Adjust cooking time as needed for octopus tenderness.
7. Stir in the red wine vinegar or lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper.
8. Remove the bay leaf, drizzle with 1 tsp (5 ml) extra-virgin olive oil, and serve hot with crusty bread or boiled corn on the cob as preferred.