Octopus
  • Taste
  • Polvo à Esposende

Octopus

Octopus is an integral part of Portuguese culinary tradition, known for being rich in nutrients, proteins, minerals, vitamins, and especially iodine.

Along the Portuguese coast, the species Octopus vulgaris is abundant and is typically caught in rocky coastal areas or calm, shallow waters.

In Esposende, most restaurants serve traditional octopus dishes, prepared using the renowned "Polvo da Pedra" (Rock Octopus). The coastline is lined with rocky outcrops, battered by strong seas and rich in limpets, mussels, barnacles, shrimp, and crabs, which are a food source for the octopus. This diet gives the octopus its unique flavor, and thus it forms the basis of the “Polvo à Esposende” recipe, which attracts the curiosity of many visitors.

Both fresh and frozen octopus can be used, provided it is caught off the coast of Esposende to ensure the authenticity of the product.

Recipe

Ingredients for 10 servings

  • 1 octopus (~3 kg, preferably "Polvo da Pedra")
  • 1,500 g of potatoes
  • 1,200 g of tomatoes
  • 300 ml of olive oil
  • 200 g of green bell pepper
  • 200 g of red bell pepper
  • 600 g of onions
  • 40 g of garlic
  • 1 bunch of parsley
  • 2 bay leaves
  • 200 g of carrots
  • 100 ml of white wine
  • 1 bunch of turnip greens (grelos)
  • 1 chili pepper
  • Salt to taste

Preparation

  • Cooking the octopus: Place a pot of water to boil with a halved onion, peeled carrot, parsley, and two bay leaves. Clean and wash the octopus, then boil it for about 1 hour.
  • Tomato sauce preparation: Make a base sauce by sautéing chopped garlic in olive oil. Deglaze with white wine, add 600 g of diced, peeled, and seeded tomatoes, and the carrot from the octopus cooking liquid (sliced into rounds). Add the octopus stock, season with salt and chili pepper, and blend everything until it has a thick consistency.
  • In a pot, heat olive oil. Then, in layers, add the remaining onion, bell peppers, and tomatoes (all sliced). Add chopped garlic, parsley, and pre-washed and chopped turnip greens (grelos). Finally, add the sliced potatoes, 200 ml of octopus stock, and the tomato sauce. Adjust seasoning if necessary.

Plating

Using a slotted spoon, carefully place the prepared dish into a stoneware serving dish. Top it with the octopus tentacles, previously sliced. Garnish with fresh parsley or cilantro to serve.