Pico style Octopus, or Polvo à Moda do Pico, is an Azorean style of cooking octopus which originates in the island of Pico, Azores. It is a traditional and signature dish of Pico in the Azores and is one of the many delicious Azorean ways of cooking and enjoying Octopus. The combination of red wine, tomatoes, onions and garlic makes for an unbelievably rich and flavorful sauce. It is quite delicious, and pretty simple and easy to make.
1 octopus, thawed and cut into chunks
1 onion, chopped
1/2 stick butter
3 cloves garlic, chopped
1/2 cup olive oil
1 cup rice
1 tomato, chopped
3 tablespoon tomato purée
1 cup red wine
1/4 cup parsley chopped
salt and pepper to taste
1) Properly clean and slice the octopus in chunks.
2) Heat the olive oil in a large pan, then add the onion and garlic and cook over a medium heat until the onion is soft and lightly golden brown.
3) Add the chopped tomato, tomato purée, rice, and octopus chunks and cook on medium heat, for about 20 minutes while stirring.
4) Add the wine, butter, cloves, and salt and pepper to taste and simmer for another 30 minutes on low heat. Stir occasionally.
5) When the octopus is tender, sprinkle with the parsley. Serve with some bread for dipping.