This is a simple and easy way to make Portuguese Polvo Guisado, or boiled octopus. This is one of the more unique and traditional dishes in Portuguese cuisine, and in my opinion one of the most interesting and delicious dishes Portuguese cuisine has to offer. The combination of flavors between the octopus and the red wine allow for a succulent taste which can only be described by experiencing it for yourself. While the ingredients are very simple the preparation is of utmost importance in making this dish well, so closely follow the directions. Try it out and tell us what you think, we are sure you will love this one!

Ingredients:
1 Medium Sized Octopus
2 Onions
1 Glass Red Wine
Cooking Oil
Salt and pepper to taste

Directions:
1) If using fresh octopus as opposed to frozen the first thing to do is beat it rigorously with a stick, otherwise the meat will be very tough.
2) Once that is done, cut out the eyes, mouth and the only bone you can find in an octopus – somewhere
in the head. (If you leave the bone, the octopus will simply never cook)
3) Chop the whole octopus into rectangular pieces.
4) Saute the onion sliced into rings in cooking oil until golden and then stir in the octopus pieces.
5) Simmer gently, stirring now and then.
6) It will lose a lot of its own liquid. When this liquid has nearly disappeared, add one glass of
good red wine and some salt and pepper to taste.
7) Once it is ready, serve immediately and enjoy!

Note: The cooking time varies greatly from octopus to octopus, according to age and type. There is an ideal time for cooking for each, that once surpassed will cause it to become incredibly tough. Here is the the important part- you must keep on trying the octopus with a fork until you feel it is nice and tender. Once this point is reached, test for seasoning, as it may not be necessary to add salt.

If you have any questions or comments about this dish place them in the comment box below, enjoy!