Croquetes de Polvo e Morcela

The croquete de polvo e morcela is a Portuguese croquette that pairs tender octopus (polvo) with morcela, a blood sausage made from pork, rice, and spices. This combination is particularly associated with the Azores, where both seafood and cured pork play starring roles in the local cuisine. At Mar & Vinhas in Biscoitos, Portogallo, Sentieri Golosi has highlighted this dish as a standout example of Azorean bar food.

Key ingredients include cooked octopus, morcela sausage, béchamel or potato binder, breadcrumbs, and eggs for coating. A great version achieves a thin, shatteringly crisp crust that gives way to a soft, creamy interior. The octopus should be tender—never rubbery—and the morcela’s earthy, slightly sweet notes must complement, not overpower, the seafood. Careful seasoning with garlic, smoked paprika, and fresh herbs is essential.

Regionally, octopus croquettes appear across coastal Portugal and Spain, but the addition of morcela is distinctly Portuguese, especially in the Azores and Alentejo. Some variations replace morcela with chouriço or add a touch of piri-piri for heat. In mainland Portugal, the croquettes are often served with a lemon wedge or a light tomato sauce; in the islands, they may be accompanied by a sharp local vinegar or aioli. Mar & Vinhas presents their version as a rustic yet refined snack, proving that thoughtful execution of simple ingredients elevates a humble croquette into a memorable dish.