Traditional, aromatic, and full of Atlantic flavour, this recipe features a rich sauce and super tender octopus—an Azorean recipe full of soul!
Each island of the Azores has its own version… but they all share a divine flavour. You can pair the stew with skin-on boiled potatoes, white rice, or homemade bread to soak up the sauce.
Yield: four to six people
Ingredients:
-1.2 kg of cleaned octopus
-2 large onions, chopped
-4 cloves of minced garlic
-2 ripe chopped tomatoes (or 2 tablespoons of tomato paste)
-1 bay leaf
-1 teaspoon of paprika
-150 ml of red wine
-3 tablespoons of olive oil
-1 chili pepper (optional but very Azorean)
-parsley or cilantro to taste
-salt to taste
-pepper to taste
-water as needed
Method of preparation:
1) Cut the octopus into medium-sized pieces. There’s no need to pre-cook it as you’ll cook it in its own juices, as is typical in the Azores.
2) Heat the olive oil and add the onion, garlic, and bay leaf. Sauté until lightly browned.
3) Add the tomato (or tomato paste), paprika, pepper, salt, and pepper. Let it simmer for five minutes.
4) Stewing: add the octopus, stir, and then add the red wine. Cover and cook over low heat for forty-five to sixty minutes, until the octopus is tender and the sauce has thickened.
5) If the octopus releases too much liquid, it should be cooked uncovered at the end. If you want more sauce, add hot water.
6) To finish the stew, sprinkle it with parsley or cilantro and serve piping hot.
Tip: a pinch of cumin adds an extra delicious touch and is very common in the islands. And for an authentic flavour, finish with a drizzle of chili-infused olive oil.
