Polvo Guisado

The story

Polvo Guisado is a traditional Portuguese main presented with exact metric quantities, practical preparation detail, controlled temperatures, visual doneness cues and a method suitable for confident home cooking.

Ingredients

• Main ingredients
• 1500 g octopuscleaned
• 300 g onion8 mm dice
• 500 g tomatoeschopped
• 250 ml red wine
• 20 g Garlicminced
• 2 piece bay leaves
• 60 ml olive oil

Method

1. Step 1

   If frozen, thaw octopus fully. Separate tentacles and cut the head into large pieces.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

2. Step 2

   Cook diced onion in olive oil over medium-low heat for 12 minutes. Add garlic for 45 seconds.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

3. Step 3

   Add tomato, wine and bay and simmer 10 minutes. Add octopus; it will release liquid, so add no water initially.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

4. Step 4

   Cover and simmer very gently for 70–90 minutes until a skewer enters the thickest tentacle easily.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

5. Step 5

   Uncover and reduce sauce for 10 minutes if watery. Rest 10 minutes before cutting into serving pieces.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

Nutrition

per serving

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.