Octopus Stew
Polvo Guisado
Serves: 4
Prep Time: 45 minutes
Cook Time: 3 hours
Each Christmas, my mother and I make an assortment of fish dishes for Christmas night. My
request each year is that she make me her Octopus Stew. The quintessential bread-dunking stew,
this dish has all the makings of comfort food. The red wine helps to tenderize the tough octopus
and the very long cook time ensures that the potatoes become a part of the broth as well as a
stand-alone ingredient. I must warn you before you embark on this journey that the preparation
for this is a bit messy and time intensive as is the overall cook time, but it is so worth the effort,
which is why this recipe is so special. It’s a true labor of love.
1 small fresh or frozen and partially thawed octopus
2 tablespoons olive oil
1 medium onion, minced
2 garlic cloves, minced
1 tablespoon minced flat-leaf parsley
1 tablespoon Pimenta Moida (page xx)
½ teaspoon Portuguese All Spice (page xx) or sweet paprika
1 cup red wine
4 ounces tomato sauce
1 pinch kosher salt (optional)
8 medium white potatoes, peeled and cut into 1-inch dice
1. Prepare the octopus by cutting it into 1-inch pieces. This process is easiest when
octopus is slightly frozen. If using fresh octopus, pop it into the freezer for about 30
minutes before handling.
2. In a medium pot over medium heat, warm the olive oil. Add the onions and sauté
until golden, about 5 minutes. Add the garlic and parsley and sauté for 2 minutes.
Add Pimenta Moida and All Spice and stir to combine.
3. Add the red wine, tomato sauce, and the octopus and bring to a boil. Lower the heat
to medium-low, cover, and simmer, stirring occasionally, for 2 hours.
4. Taste and add salt if needed. Some octopus are naturally salty and some are not. Add
the potatoes and stir to combine. Simmer until the potatoes are very soft and start to
bread down and thicken the stew, about 45 minutes.
5. Serve hot.
Pair it With: I don’t eat this without Bread Rolls (page xx) for sopping up