Fazer polvo frito em casa pode parecer um desafio, mas esta receita desmistifica o processo, garantindo um resultado tenro por dentro e estaladiço por fora. O segredo está na cozedura lenta na panela de pressão, que amacia o polvo na perfeição antes de ser frito. É um petisco clássico português, ideal para partilhar com amigos e família, acompanhado de um bom vinho branco.

Ingredientes

  • 1 Polvo (1,5Kg)
  • Óleo para Fritar
  • Farinha de Trigo
  • 2 Ovos
  • Sal e Pimenta
  • 1 Cebola
  • 1 Cabeça de Alho
  • 1 Folha de Louro
  • 1 Malagueta
  • Maionese

Preparação

  1. Numa panela de pressão coloque o polvo devidamente limpo, com a cebola descascada, a folha de louro, a malagueta e a cabeça de alho inteira (não adicione qualquer líquido).
  2. Feche a panela e coloque no mínimo. Deixe cozer durante 1h, verificando se fica tenro.
  3. Limpe os tentáculos (deixe só a parte central), e corte em pedaços.
  4. Bata os ovos com sal e pimenta, e passe os pedaços de polvo por ovo e depois por farinha.
  5. Frite em óleo quente até ficarem dourados e deixe a escorrer em papel absorvente.
  6. Sirva quente com maionese.

Ready to try one of Portugal’s most beloved seafood snacks? Here’s how to make perfect fried octopus.

Fried Octopus (Polvo Frito)

Fried octopus is a quintessential Portuguese *petisco* (a small dish, similar to Spanish tapas), enjoyed in seaside towns and cities across the country. The goal is to achieve a perfect contrast: an interior that is incredibly tender and a light, crispy coating on the outside. This recipe reveals the traditional secret to tender octopus—slow-cooking it in a pressure cooker *without any added water*. The octopus releases its own flavourful liquid, steaming itself to perfection in the process.

The preparation is straightforward, focusing on bringing out the natural flavour of the octopus. Once cooked and tender, the tentacles are cut into bite-sized pieces, battered, and quickly fried to a golden brown. This method ensures the octopus remains succulent and doesn’t become tough or chewy, a common pitfall when frying seafood. It’s a testament to the simple, yet brilliant, techniques found in Portuguese home cooking.

This dish is traditionally served hot, often as an appetizer or a light meal, accompanied by a simple mayonnaise for dipping, sometimes infused with garlic or herbs. For a fuller meal, serve it alongside some boiled potatoes and a simple green salad, or with a classic “Arroz de Tomate” (Tomato Rice). It’s a versatile and impressive dish that brings a taste of the Portuguese coast to your table.

Ingredients

  • 1 Octopus (approx. 1.5kg)
  • Oil for frying
  • Plain flour
  • 2 Eggs
  • Salt and Pepper
  • 1 Onion
  • 1 whole head of garlic
  • 1 Bay leaf
  • 1 Chilli pepper
  • Mayonnaise, for serving

Method

  1. Place the cleaned octopus in a pressure cooker with the peeled onion, bay leaf, chilli pepper, and the whole head of garlic (do not add any liquid).
  2. Close the pressure cooker, bring it to pressure over a low heat, and let it cook for about 1 hour, or until the octopus is tender when tested with a fork.
  3. Remove the cooked octopus. Clean the tentacles by removing the outer skin if desired, leaving just the central part, and cut them into bite-sized pieces.
  4. In a bowl, beat the eggs with a pinch of salt and pepper. Dip each piece of octopus first into the beaten egg, then coat it in the flour.
  5. Fry in hot oil until golden brown. Remove the pieces with a slotted spoon and let them drain on absorbent paper towels.
  6. Serve hot with a side of mayonnaise.