Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Octopus Stew à Açoriana is a seafood dish with a thick sauce and a hint of wine.
The tender texture of the octopus depends on patient cooking, while the sauce gains strength from tomato and onion.
Ingredients
- 1 medium cleaned octopus
- 2 sliced onions
- 3 cloves of garlic
- 3 chopped tomatoes
- 150 ml of red or white wine
- 1 bay leaf
- 80 ml of olive oil
- Parsley
- Salt and pepper
Preparation Method
- Cook the octopus until it starts to become tender.
- Cut into large pieces.
- Sauté onion, garlic, tomato, and bay leaf in olive oil.
- Add 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 out completely.
- Boiled potatoes pair very well.
Possible Substitutions in Brazil
- Frozen octopus tends to become tender more easily.
- Peeled tomatoes can replace fresh tomatoes.
Pairing
Structured white or light red. Content intended for those over 18 years old. Drink in moderation.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to the region, family, and cook.
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