Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Polvo guisado à açoriana is a sea dish with a rich sauce and the scent of wine.
The octopus’s tender texture depends on patient cooking, while the sauce gains depth from the tomatoes and onions.
Ingredients
- 1 medium octopus, cleaned
- 2 sliced onions
- 3 garlic cloves
- 3 chopped tomatoes
- 150 ml of red or white wine
- 1 bay leaf
- 80 ml olive oil
- Parsley
- Salt and pepper
Method
- Cook the octopus until it begins to become tender.
- Cut into large pieces.
- Sauté onion, garlic, tomato and bay leaf in olive oil.
- Add the octopus and wine.
- Cook until the sauce thickens.
- Finish with parsley and serve with potatoes.
Tips from Empório Portugal
- Octopus can finish cooking in the sauce.
- Do not let the sauce dry completely.
- Boiled potatoes go very well.
Possible substitutions in Brazil
- Frozen octopus tends to soften more easily.
- Canned peeled tomatoes can replace fresh tomatoes.
Pairing
A structured white wine or a light red wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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