August in Lisbon: When Even the Octopus Has Two Moods
Salada de Polvo is the dish August was made for: chilled octopus tossed in olive oil, vinegar, fresh onion and parsley. When the evening arrives, Arroz de Polvo is waiting - slow-simmered octopus in a rich broth of tomato, herbs and the sea, ladled over rice. Open every day in Arroios from 9 AM to midnight.