Cook Portuguese with chef George Mendes

We're getting in the kitchen with New York City chefs preparing international specialties, and this month chef George Mendes is making an authentic octopus dish from Portugal. Chef Mendes opened Aldea in New York City in 2009, and the Portuguese restaurant has earned one Michelin star (among other accolades) for the last four years. In 2015, Mendes opened a more approachable concept, Lupulo, in Chelsea. Watch the video above for his demonstration of a dish from his family's home country, and get the recipe and more cooking tips below.

Arroz de polvo assado no forno (roasted octopus rice, serves 4)

Ingredients:

1 4-pound octopus

1 small onion

1 small carrot pealed and sliced

1 rib of celery sliced

3 cloves of garlic, smashed

5 sprigs of parsley

1 sprig of cilantro

1 table spoon of fennel seeds

1 table spoon of white paper corn

1 table spoon of coriander seeds

2 quarts of water

1/2 cup of white wine vino verde

1/2 cup of olive oil

Method:

Combine vegetables, water, garlic and wine. Place in stock pot with lid.

Add octopus. Bring to a very low simmer and let cook for 4-6 hours until octopus is very soft (the longer/slower it cooks, the better)

Rice

Ingredients:

1/2 small onion, minced

1 small tomato, peeled, (remove seeds) and diced

1 dry bayleaf 

1 table spoon of olive oil

1/2 table spoon of smoked paprika

3 cloves of garlic, minced

1 cup of short grain rice (bomba, arborio)

2 quartz of resulting octopus stock

1/2 cup of pitted black calumeta olives

1/4 cup of cilantro 

1/4 cup of parsley leaves

1 lime for zest

Method:

Prepare rice in heavy medium-sized pot with low heat.

Add olive oil, minced onion, minced garlic and a pinch of salt. 

Let the rice cook over low heat for 5 minutes, no color; add tomato. 

Cook until all moisture is gone, add paprika and mix well.

Add 1 cup of rice. Let rice toast for 2 minutes over low heat. 

Add octopus stock. Simmer for 12 minutes over low heat. 

Transfer to 375-degree oven. Cook with no lid for 7 minutes. 

Remove from oven. Take octopus out and strain.

Slice cooked octopus, add to rice, add sliced olives.

Place back into the oven for 2 minutes. 

Remove from oven. Add chopped parsley and cilantro and zest from quarter of lime. 

Plus, see chef Mendes' kitchen staples

Peruse the perfect pairings

Or dine out before trying this at home

Contributing: Bob Deutsch, Michael Monday