Festival Octopus
Galicia — Mother recipe · en it
A classic of Galician cuisine, Pulpo a Feira is a crispy and succulent octopus delight.
📷 Nan Palmero from San Antonio, TX, USA — CC BY 2.0 (Wikimedia Commons)
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⏱️ 20 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 400 g of octopus
- 200 g of sweet potatoes
- 2 onions
- 2 garlic cloves
- 200 ml of extra virgin olive oil
- 100 ml of water
- Salt and pepper to taste
- 1 tablespoon of red wine vinegar
Method
- Clean the octopus and cut it into pieces about 5 cm in size.
- Dice the sweet potatoes and onions.
- In a pot, heat the oil and sauté the garlic.
- Add the onions and sweet potatoes, cook for 15-20 minutes on medium heat.
- Add the octopus, water, and salt, cook for another 15-20 minutes on medium heat.
- Add the red wine vinegar and cook for 5 minutes on low heat.
- Drizzle a little over the dish and serve hot.
The story
Pulpo a Feira originated in the fairs and festivals of Galicia, where octopus was a popular dish often served in generous portions.
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