Azorean stewed octopus

receita de polvo Guisado à moda dos Açores


Ingredients (for 10 people)


  1. Add 3 to 4 tablespoons of olive oil in a pan and add a tablespoon of lard and heat over low heat until the lard melts. Add the chopped onion. Add a teaspoon of chopped garlic. Sauté about 2 minutes;
  2. Add the paprika, two teaspoons of Dona Pimentinha pepper paste, three tablespoons of tomato paste, one teaspoon of chilli (or ground pepper) paste and the Quintal dos Açores salted peppers;
  3. Add a teaspoon of saffron (optional);
  4. Add the octopus to the previous preparation. Drain the octopus very well so that the least amount of water goes into the pan;
  5. Wrap the octopus and cook with the pan uncovered for about 10 minutes. Optionally, you can also add a knorr seafood broth;
  6. Add parsley and cover the pan, letting the octopus cook over low heat;
  7. After the octopus is almost completely cooked, add the table/kitchen red  wine. Cook again for another 20 minutes with the pan covered;
  8. Add the previously diced potatoes. Wrap with the help of the spoon and cook the potatoes.
  9. When the potatoes are completely cooked, turn off the stove and the famous Azorean octopus stew is ready to be served.