Octopus Stew

A traditional and favorite recipe of Portugal, the Octopus Stew (Caldeirada de polvo) is a simple yet hearty dish, best served with slices of local, crusty bread. 

This recipe is taken from DietaMediterranica.pt


  • 2 or 3kg of octopus;
  • 1.5 or 2kg of potatoes to stew;
  • 4 or 5 ripe tomatoes;
  • 2 or 3 onions;
  • 4 or 5 cloves of garlic;
  • 1 green pepper;
  • 1 red pepper;
  • 1 bay leaf;
  • 1 pinch of salt;
  • 1 bunch of parsley;
  • olive oil;
  • water;
  • white wine.


First, wash and clean the octopus as thoroughly as possible.

Then, in a saucepan, place the oil, the sliced onions, the parsley and chopped garlic, the bay leaf, the peppers cut into strips and the sliced tomatoes. Let it cook for about 5 minutes.

Add the octopus previously cut into small pieces, add the water and wine. Heat and cook for about 30 minutes.

Check the seasoning and add the potatoes and cook for approximately 10 minutes.

Please note that the cooking time varies, depending on the quality of the potato.