Polvo A Dois
tentáculos de polvo grelhado finalizado com legumes ao molho de ostras e cuscuz marroquino
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Ilha de Pirão Restaurante
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Portuguese cuisine has a rich maritime history, influencing the prominence of seafood in their dishes. The use of octopus reflects the country's access to the Atlantic Ocean and its seafaring traditions. The incorporation of Moroccan couscous hints at historical trade and cultural exchange between Portugal and North Africa, particularly during the period of Moorish influence in the Iberian Peninsula. Oyster sauce, while not traditionally Portuguese, is a modern addition reflecting global culinary influences.
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Polvo A Dois, while potentially a modern interpretation, builds on Portugal's love for seafood and communal dining. It's a dish that can be enjoyed at both casual and more formal settings and represents a fusion of traditional and contemporary culinary influences.
Seafood Tradition
Portugal has a long-standing tradition of incorporating seafood into its cuisine, reflecting its geographic location and maritime history. Octopus, in particular, is a popular ingredient, prepared in various ways.
Communal Dining
Portuguese culture emphasizes shared meals and convivial gatherings. Dishes like Polvo A Dois are often enjoyed family-style, encouraging sharing and conversation.
Fusion Cuisine
The dish represents a modern take on Portuguese cuisine, incorporating global ingredients like oyster sauce and Moroccan couscous, showcasing the country's openness to culinary innovation.
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Polvo A Dois offers a delightful combination of savory, umami, and slightly sweet flavors with a complex texture profile.
The grilled octopus provides a smoky, slightly charred taste with a firm yet tender texture. The oyster sauce contributes a rich umami flavor, adding depth and complexity to the vegetables. The Moroccan couscous offers a light and fluffy counterpoint to the richer octopus and vegetables, absorbing the flavors of the dish. The vegetables themselves provide sweetness and freshness, creating a balanced and harmonious flavor profile.
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Tenderizing the Octopus
Tenderizing the octopus is crucial. Methods include freezing and thawing, simmering for a long time, or beating the octopus lightly. Properly tenderized octopus should be firm but not chewy.
Grilling Technique
Grilling the octopus over medium-high heat provides a desirable smoky flavor and slightly charred exterior. Avoid overcooking, which can make the octopus tough.
Oyster Sauce Balance
Use oyster sauce sparingly to avoid overpowering the other flavors. Taste and adjust as needed. Consider adding a touch of lemon juice or vinegar to brighten the sauce.
Couscous Preparation
Prepare the couscous according to package directions. Using broth or vegetable stock instead of water can enhance the flavor. Fluff the couscous with a fork before serving to prevent clumping.
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