O polvo assado no forno com batata é um pilar da gastronomia portuguesa, mas a substituição da batata tradicional pela batata-doce confere ao prato um toque moderno e um delicioso contraste de sabores. Nesta receita, a tenrura do polvo combina-se na perfeição com a doçura da batata-doce e a riqueza do refogado de tomate e cebola, criando um prato de forno reconfortante, ideal para uma refeição de fim de semana em família.

Ingredientes (4 Pessoas)

  • 1,5 kg de polvo
  • 1 kg de batata doce
  • 2 cebolas
  • 3 dentes de alho
  • 1 lata pequena de tomate pelado
  • 2 dl de vinho branco
  • 1 colher de chá de pimentão doce
  • 1 dl de azeite
  • 2 colheres de sopa de vinagre
  • 1 raminho de salsa
  • sal
  • pimenta

Preparação

  1. Limpe o polvo, lave-o e coloque-o num tacho.
  2. Cubra-o com água e leve ao lume, deixando cozinhar cerca de 40 minutos, depois de levantar fervura.
  3. No final, deixe o polvo arrefecer dentro da água da cozedura.
  4. Descasque as batatas, corte-as em rodelas, passe-as por água e deixe escorrer.
  5. Ligue o forno a 180º C.
  6. Descasque as cebolas e os dentes de alho.
  7. Corte a cebola em meias-luas finas e pique os alhos finamente.
  8. Deite tudo para um tacho, junte o azeite e leve ao lume até a cebola ficar macia.
  9. Adicione o tomate pelado picado, o vinho branco e o pimentão doce, tempere com sal e pimenta e deixe cozinhar em lume brando durante 10 minutos.
  10. Coloque as batatas num recipiente refratário juntamente com o polvo escorrido e cortado aos pedaços e com a mistura de cebola.
  11. Regue com o vinagre e leve ao forno durante 40 minutos.
  12. Sirva quente, polvilhado com salsa picada.

From our Portuguese kitchen to yours, here’s the recipe in English.

Octopus with Sweet Potato

In Portuguese cuisine, octopus baked in the oven is a treasured classic, traditionally served with small, roasted “potatoes a murro” (punched potatoes). This recipe offers a delightful and slightly more contemporary twist by swapping regular potatoes for sweet potatoes. The result is a beautiful marriage of savoury and sweet, where the tender, flavourful octopus is perfectly balanced by the earthy sweetness of the sweet potato, all brought together in a rich tomato and onion sauce.

This dish is a fantastic one-pan-style meal that feels both rustic and impressive. The key to perfectly tender octopus is to cook it gently first and then let it cool in its own cooking water, which ensures it doesn’t become tough. The final bake in the oven allows all the flavours of the sauce, the octopus, and the sweet potatoes to meld together into a harmonious and deeply satisfying dish.

For a slight variation, you could add a pinch of smoked paprika along with the sweet paprika for a deeper, smokier flavour. Some roasted bell peppers would also be a delicious addition to the pan. This dish is hearty enough to stand on its own, but a simple green salad dressed with a sharp vinaigrette would be a perfect accompaniment to cut through the richness.

Ingredients (Serves 4)

  • 1.5kg (approx. 3.3 lbs) octopus
  • 1kg (approx. 2.2 lbs) sweet potatoes
  • 2 onions
  • 3 cloves of garlic
  • 1 small can (approx. 400g) of peeled tomatoes
  • 200ml (approx. 0.8 cup) white wine
  • 1 tsp sweet paprika
  • 100ml (approx. 0.4 cup) olive oil
  • 2 tbsp vinegar
  • 1 small bunch of parsley
  • Salt
  • Freshly ground black pepper

Method

  1. Clean the octopus, rinse it well, and place it in a large pot.
  2. Cover it with water and bring to a boil. Cook for about 40 minutes after it starts boiling, or until tender.
  3. Once cooked, allow the octopus to cool completely in its cooking water.
  4. Peel the sweet potatoes, cut them into thick slices, rinse them under water, and let them drain.
  5. Preheat the oven to 180°C (350°F).
  6. Peel the onions and garlic cloves.
  7. Slice the onion into thin half-moons and finely mince the garlic.
  8. Place the onion and garlic in a pot with the olive oil and cook over a medium heat until the onion is soft.
  9. Add the chopped peeled tomatoes, white wine, and sweet paprika. Season with salt and pepper and let it cook over a low heat for 10 minutes.
  10. Place the sweet potato slices in a large ovenproof dish along with the drained and chopped octopus and the onion mixture.
  11. Drizzle with the vinegar and bake for 40 minutes.
  12. Serve hot, sprinkled with chopped parsley.