Traditional Azorean Octopus Stew Recipe | Polvo Guisado

1. Clean the octopus thoroughly, removing any residue. 
2. Place it in a large pot with salted water, one whole onion, and the bay leaf. 
3. Cook until tender — this usually takes 45 minutes to 1 hour, depending on the size.
4. Once cooked, remove it from the pot and cut into bite-sized pieces and set aside.
5. Boil the potatoes in salted water until tender. 
6. Drain, peel, and slice them into rounds.
7. In a large pan, heat the olive oil over medium heat. 
8. Add the chopped onion and garlic, cooking until golden and fragrant.
9. Stir in the chopped octopus and mix well.
10. Add salt, pepper, and paprika to taste. If desired, pour in a splash of dry white wine for extra depth of flavor. 
11. Simmer for a few minutes so the flavors meld.
12. Add the sliced potatoes to the pan and gently toss everything together. 
13. Cook for another few minutes to absorb the flavors.
14. Sprinkle with freshly chopped parsley just before serving.
15. Serve hot, ideally with crusty bread to soak up the delicious sauce.

Adapted from a Recipe by: Mundo Azores