Authentic Octopus Stew (Polvo Guisado) Recipe – Tender & Flavorful

1. Submerge the octopus in a large pot of boiling water for 5 minutes.
2. Drain and let it cool, then cut the tentacles into 2-inch lengths or chunks and reserve.
3. In a large pot, add the olive oil, when the oil is hot add the onions, garlic and bay leaves.
4. Fry in the oil for 3 to 4 minutes, or until slightly wilted. 
5. Deglaze the pan with the wine, bring the liquid up to a boil and let it reduce by half. 
6. Stir in the tomatoes, season with salt and pepper, the octopus and stock.
7. Bring the liquid up to a boil and reduce to a simmer.
8. Simmer the stew for about 2 hours on low heat.
9. Stir in the crushed red pepper, fresh coriander and parsley.
10. Once the octopus is almost cooked, add the potatoes and cook for about 15 minutes or until the potatoes are cooked.
11. Check the salt and pepper, let it cool slightly and enjoy.

Recipe Credit: Emeril  Lagasse

Photo Credit: Allison Vieira