Polvo à Moçambicana
A vibrant and flavorful octopus dish, Polvo à Moçambicana showcases the Portuguese influence on Mozambican cuisine. Tender octopus is simmered in a rich sauce with tomatoes, onions, garlic, bell peppers, and a hint of spice, often served with rice.
🧂 Ingredients
- 1 kg Octopus(cleaned, tentacles separated)
- 2 medium Onions(chopped)
- 5 cloves Garlic(minced)
- 400 g Tomatoes(chopped)
- 1 Red bell pepper(chopped)
- 1 Green bell pepper(chopped)
- 150 ml White wine
- 4 tbsp Olive oil
- 2 Bay leaves
- 1 tsp Paprika
- 1/2 tsp Piri-piri or chili flakes(or to taste)
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(chopped)
👨🍳 Instructions
- 1
If using fresh octopus, tenderize it by boiling it in water for about 30-45 minutes until it's fork-tender. Drain and cut into bite-sized pieces. If using pre-cooked octopus, skip this step and proceed to cutting.
- 2
Heat olive oil in a large pan or pot over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic and cook for another minute until fragrant.
- 4
Add the chopped tomatoes, red and green bell peppers, bay leaves, paprika, and piri-piri (or chili flakes). Cook for about 10 minutes, stirring occasionally, until the vegetables start to soften.
- 5
Pour in the white wine and let it simmer for 2-3 minutes to allow the alcohol to evaporate.
- 6
Add the prepared octopus pieces to the pan. Season with salt and black pepper. Stir well to combine.
- 7
Cover the pan and let it simmer gently for about 45 minutes to 1 hour, allowing the flavors to meld and the octopus to become even more tender. Stir occasionally and add a splash of water or broth if it becomes too dry.
- 8
Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.
💡 Pro Tips
- ✓To tenderize octopus, you can also freeze it for a few days before cooking.
- ✓Don't overcook the octopus, as it can become tough.
- ✓Adjust the amount of piri-piri to your preferred level of spice.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a can of drained chickpeas for extra texture and protein.
- Include a splash of lemon juice at the end for brightness.
- Serve with Portuguese-style rice or crusty bread for dipping.