Octopus Stew

Hello again, 

Here’s the Portuguese Octopus Stew recipe illustrated on the Portuguese Cook’s Octopus Stew part 1. It’s a 2 part short video clips on this wonderful traditional recipe illustrating the use of white and red wine. Normally I like to link my recipes with a preliminary story, but the video below says it all for now.  So without further ado, here’s the recipe: 

INGREDIENTS: (Yields 3- 4 persons) 
Cooking time 1 1/2 to 2 hours. 
1 med. Octopus (about 1 1/2 to 2 lbs)
3 – 4 tbsp. Olive Oil 
1/2 of medium onion, diced. 
2 – 3 Cloves of Garlic 
1 tbsp. of tomato paste (diluted with some water)
1 tbsp. of Red pepper paste 
1 tbsp. of red Pimento sauce (sweet) 
1 full wine glass or 3/4 cups of red wine or white wine (darker stew is with red wine)
1 sm. pinch of parsley (optional) towards the end.
1 bay leaf 
1 tsp of Cumin 
pinch of salt, and sm. pinch of black pepper 
1 1/2 cups of water ( and additional 1 to 1 1/2 cups of water during cooking process) 
( 2 to 3 potatoes. cut in quarters) 
The method : 

1) Wash the Octopus and cut in bit size pieces, set to the side. 
2) Saute the diced onions and sliced garlic cloves with the olive oil in a deep medium pot. 
3) Add your Octopus pieces. 
4) Add your 1 1/2 cups of water, glass of red wine, tomato paste, red pepper paste, red 
Pimento paste (sweet), the Bay leaf, 1 tsp. of cumin, pinch of black pepper. 
5)Put it at medium low heat for the first hour of cooking. (Check on the cooking process to see that it’s slowly boiling, not too feverishly) 
6)Second half of the cooking, add more water, about another 3/4 to 1 cup water. 
7)Add your 2 or 3 white potatoes cut in quarters and some diced parsley (about a hand full) ( Let it cook at medium heat for about 1/2 hr to 45 min. more ) 
8)Lower the heat to med. low, until the water lowers down to a runny gravy like texture. 

Great sides are Portuguese white or yellow corn flour bread.

Enjoy and Cheers !!! 


1 Comment (+add yours?)

  1. luis
    Apr 04, 2010 @ 14:24:57

    please post the caciola sandwich recipe from the portuguese festivals


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