Polvo a Modo Ze de Lino (Cape Verdean Octopus Stew)
A flavorful and simple octopus stew, often made with tomatoes, onions, garlic, and a touch of heat from peppers. It's a testament to Cape Verde's rich maritime heritage.
🧂 Ingredients
- 1 kg Octopus(cleaned and cut into bite-sized pieces)
- 3 tablespoons Olive oil
- 2 Bay leaves
- 1 medium Onion(diced)
- 2 Garlic cloves(minced)
- 2 medium Tomatoes(chopped, or 1 tablespoon tomato paste)
- 1 Hot peppers (e.g., habanero)(finely chopped, adjust to taste)
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground, or to taste)
- 0.5 cup Water(optional, if needed)
- 0.5 Lemon(for serving, optional)
👨🍳 Instructions
- 1
Wash the octopus thoroughly and cut it into bite-sized pieces. Ensure it is clean and free of sand.
- 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add the bay leaves and sauté for about 30 seconds until fragrant.
- 3
Add the octopus pieces to the pot and cook for about 20 minutes, stirring occasionally, until it starts to tenderize and release its liquid.
- 4
Add the diced onion, minced garlic, chopped tomatoes (or tomato paste), and finely chopped hot peppers to the pot. Stir well to combine.
- 5
Season with salt and black pepper. If the mixture seems too dry, add about ½ cup of water. Cover the pot and continue to cook over medium-low heat for another 10-15 minutes, or until the octopus is tender and the sauce has thickened to a stew-like consistency.
- 6
Remove the bay leaves. Taste and adjust seasoning if necessary. Serve hot, with a squeeze of fresh lemon juice if desired.
💡 Pro Tips
- ✓Use the freshest octopus possible; it should not smell fishy.
- ✓Adjust the amount of hot pepper to your preferred level of spice.
- ✓This stew can be served with rice, bread, or as part of a larger meal.
🔄 Variations
- Some variations include a splash of white wine or a tablespoon of tomato paste for a richer sauce.
- Add other vegetables like bell peppers or a pinch of pimento.