After launching a Summer collection accompanied by the perfect playlist for hot days, the perfect ingredient was missing to complete a Summer day. YES! You guessed it... a divine recipe. If you're looking for the perfect recipe to gather your friends, look no further! Imagine a hot day, a very fresh drink, a Summer playlist playing in the background, and overlapping conversations. The menu? An Octopus Paella signed by chef Vasco Coelho Santos, who has a Michelin star. It doesn't get any better...
We challenged chef Vasco to create a recipe that captured the essence of summer! Gear up with your best jewels and get cooking!
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Preparation time: 20 min
Duration: 45 min
Serves: 2 people
Difficulty: Medium
Necessary equipment:
- Frying Pan
- Hand Blender
Ingredients:
- 500 gr octopus
- 100 gr bomba/carolino rice
- 1 tomato
- 10gr samphire
- 1 lime
- 3 garlic cloves
- 1 onion
- 10 ml vinegar
- 20 ml olive oil
- Salt to taste
- 1 L water
- Charcoal (optional)
Preparation:
- Cook the octopus in 1 L of boiling water for 35 minutes
- For the sofrito, cut the tomato, onion, and garlic into smaller pieces
- Blend and add the olive oil, salt, and vinegar
- In a hot pan, add a drizzle of olive oil and add the sofrito.
- Let sauté over medium heat
- Add 100 g of rice
- Let fry for 2 minutes
- Add 300 ml of the octopus broth left in the pot and let it cook for about 15 minutes
- When the octopus is cooked, take it to the grill and sear it over the charcoal
- When 2 minutes remain to finish, increase the heat to medium-high and place the tentacles on top
- Finish with a drizzle of olive oil, samphire, and lime zest
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If you are a gastronomy enthusiast, you probably already know chef Vasco. We had the pleasure of visiting Euskalduna Studio, one of Vasco's many projects in Porto.
This is a restaurant where creativity, technique, and the relentless pursuit of pushing boundaries are the norm. A creative space where you can embark on a gastronomic journey at the intimacy of the chef's counter, offering a unique setting that highlights Portuguese ingredients.
Last year, Euskalduna Studio was recognized by entering the "50 Best Discovery" list and later earned its first Michelin star. When you visit Porto, this restaurant is a must on your list. And for now, have fun recreating Vasco's recipe in the comfort of your kitchen!
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