Polvo Guisado

Name: Polvo Guisado
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Cuisine: Cape Verdean
Ingredients: 1kg octopus, cleaned; 200ml red wine; 3 tomatoes, chopped; 1 large onion, diced; 4 cloves garlic, minced; 2 bay leaves; 2 tbsp olive oil; 1 tsp paprika; 1 red bell pepper, diced; Salt and black pepper; Fresh parsley

Polvo Guisado (POHL-voh gee-ZAH-doh)

Stewed Octopus

⏱ Prep Time 20 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 292 kcal

Tender octopus slowly braised in red wine, tomatoes, and garlic until fork-tender, a celebration of Cape Verde's maritime heritage.

Nutrition & Info

Protein 32.0g

Carbs 14.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Allergen Warnings

⚠ mollusks

Equipment Needed

heavy pot with lid sharp knife tongs

Presentation Guide

Vessel: oval serving platter

Garnishes: parsley, olive oil

Accompaniments: boiled potatoes, rice

Ingredients

1kg octopus, cleaned
200ml red wine
3 tomatoes, chopped
1 large onion, diced
4 cloves garlic, minced
2 bay leaves
2 tbsp olive oil
1 tsp paprika
1 red bell pepper, diced
Salt and black pepper
Fresh parsley

Instructions

1
Bring a large pot of water to a boil. Dip octopus three times, then submerge. Boil 5 min and drain.
2
Heat olive oil in a heavy pot. Sauté onion, garlic, and bell pepper for 5 min.
3
Add tomatoes, paprika, and bay leaves. Cook 5 min until saucy.
4
Add octopus and red wine. Bring to a simmer.
5
Cover and braise on low heat 60-75 min until octopus is fork-tender.
6
Slice octopus, arrange on a platter, and spoon the sauce over. Garnish with parsley.

💡

Did You Know?

Cape Verdean fishermen say an octopus should be dipped in boiling water three times before cooking — once for each wish you make.

Chef's Notes

Equipment Tips

heavy pot with lid
sharp knife
tongs

Garnishing

parsley, olive oil

Accompaniments

boiled potatoes, rice

The Story Behind Polvo Guisado

Octopus has been a prized catch in Cape Verdean waters for centuries. The Portuguese braising technique merged with local flavors to create this beloved dish, which appears at weddings, holidays, and Sunday family gatherings throughout the islands.

🕐 Traditionally enjoyed lunch or special occasions 📜 Origins: Portuguese colonial era

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