Octopus Stew Portuguese Style Recipe

Octopus Stew Portuguese Style Recipe

Finally, here it is, my Mother's Octopus recipe. I remember so well when my Mother was making it back home and showing me step by step how to make it. She made it in many different ways but this one was the one I liked best. Why? because this recipe makes the octopus softer and moister, for me this way made it easier to eat. Afterall I was very young and could not stand to look at the thing, so it was hidden in the stew with the sauce and the potatoes. 

For me, I never found a better recipe for this octopus. I just love to soak up the sauce with some fresh bread and enjoy the full flavor of the ocean has to offer. It just brings back memories of Portugal, sitting by the seaside and enjoying this dish. 

Now, it is here for you to enjoy the awesome Mediterranian 5-stars restaurant quality dish,  with only a few easy steps. 

I hope you enjoy this and please comment on how yours turned out.  

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Recipe;

3 lbs – Octopus fresh or frozen. ( 1 1/2  Kilos).

1 lbs. – Potato peeled

4  Tbsp. – Olive oil

1  Med. – Onion diced

3  Tbsp -  Tomato paste

4  Cloves – Garlic minced  

1 Sm. -  Cinnamon stick

1 Tsp. – Dry thyme  

1 Tbsp. – Dry parsley

1  Tsp. – Hot pepper flakes

1/2 Tsp. – Pepper grounded

1 Cup – White wine/beer or 1 cup water with 2 to 3

               Tbsp. of white vinegar.

Salt – As needed

Hot  sauce – As needed 

For more information, please see video below.



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Start with fresh or frozen  Octopus. If you use frozen then let it thaw in the fridge for at least 12 hours or until it is soft in the middle. 

I know it is not the most attractive thing you ever saw but trust me it will be an awesome dish. 

Remember to cut the pieces more on the large side because during the cooking process it will shrink.

As for the tips, you can use them or toss them, it is up to you. 

Toss out the head with the googly eyes, the brain in the lower bonnet and the clawed mouth. I know some cooks like using all the parts intact but I think it will look better with it removed. 

After all, you can not eat it.  Don't even try. 

When you let this dish cook for an hour, the octopus becomes tender and not rubbery. Also in the cooking time frame, it slowly marinates to bring out its full flavor. 

To finish this dish, I like to add potatoes. Not only does the potatoes suck up all the flavor but it releases some starches that enhance the dish. 

This method makes it a number one seafood dish. 

When the sauce drips slowly off the spoon, then you will know it is ready. 

It is important to remember that as the sauce reduces it could burn, so keep stirring often.  

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Octopus Stew Portuguese Style Recipe 

Video

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