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The Algarve : Arroz de Polvo

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A regional speciality which again evokes the Algarve’s love affair with the sea. Tender morsels of fresh octopus are added to a mix of fried onion and parsley, and then gently boiled with wine vinegar and a dash of chilli powder. Rice is added with salt and pepper to taste. The meal is usually served with a side dish of black olives and generous slices of crusty bread.

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