The Portuguese kitchen is not known for its subtleness or refinement. But that should not stop you from enjoying it! Portuguese cuisine comes with powerful flavours, lots of fish of course, bacalhau, Caldo Verde, octopus, cuttlefish, and the well known chicken piri-piri and pastel de nata. Same for Portuguese wine: perhaps not the most subtle wine (apart from Madeiras and Port wines), but how about an excellent Vinho Verde, a red wine from the Dão region made with Touriga Nacional or a red wine from Alentejo? We love flavors and we very much enjoy the bold dishes from Portugal.

Recently when in Brussels we booked a table at a Portuguese Bar à vin and Restaurant. Tasty dishes like Pasteis de bacalhau, Cassolette de palourdes and Polvo lagareiro. Served with Portuguese wine, of course. We drank a vibrant espumante and a refreshing Vinho Verde. The Polvo made us think of one of our favorites: Octopus with summer vegetables. And since one octopus is way too much for two people, we simply bought two cooked tentacles. Feel free to buy a whole octopus, clean it, cook it, braise it and then follow the recipe below.

Wine Pairing

A Portuguese white wine will be a excellent choice, for instance a Vinho Verde like we enjoyed at Chez Luis. You could also go for a Spanish Verdejo from Rueda. Look for characteristics like fresh, fruity, clear acidity, subtle bitterness and full bodied.

What You Need

• 2 Octopus Tentacles (cooked)

• 2 Octopus Tentacles (cooked)
• 1 Tomato
• 1 Red Bell Pepper
• 2 gloves of fresh Garlic
• 1 Spring Onion
• Jerez Vinegar
• Black pepper
• (Optional) Parsley
• Lemon
• Olive oil

What You do

1. Clean the red bell pepper and slice in 4 to 6 chunks
2. Grill it in your oven until nicely burned
3. Transfer to a plastic container and close the lid
4. Wait a few hours before peeling the bell pepper
5. Slice it into cubes (not too small)
6. Remove the pits from the tomato
7. Slice in similar cubes
8. Slice the garlic (again, not too small)
9. Slice the spring onion
10. Mix the vegetables and fry gently in a hot pan with olive oil
11. Set to low heat
12. In parallel heat your grill pan
13. Remove the gelatinous substance from the tentacles, dry them, coat with olive oil and grill for 4*2 minutes, creating a nice brown criss-cross pattern. It will not be very visible, but it will be crunchy
14. Just before serving the dish, add some Jerez vinegar to the vegetables, turning it into something like a salsa
15. Perhaps add some parsley and black pepper
16. Serve the hot tentacle on the vegetables and add a slice of lemon