Sochantre style octopus

Published originally in lareira.net by Marta on 23/11/2002

The Sochantre style octopus is a recipe that was unveiled by Manuel María Puga y Parga, known as Picadillo, in his book La cocina práctica (1905).

As he relates, Picadillo was a friend of the sochantre of the Collegiate of A Coruña. A sochantre is, for those who do not know, the choir director (choirmaster) during the services. Well, it seems that this good priest cooked great and this was one of his recipes. With it he delighted Mr. Puga during an invitation to his house and he included it in his book.

Based on the original by Picadillo

Ingredients

Servings 4 people


  • 1 octopus cooked
  • 1 onion medium
  • 1 red pepper
  • 1 green pepper
  • 4 tomato
  • 4 garlic clove
  • parsley minced
  • olive oil
  • salt
  • pepper

Nutrition

Calories: 344kcal | Carbohydrates: 17g | Protein: 39g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 120mg | Sodium: 1166mg | Potassium: 1288mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2200IU | Vitamin C: 134.5mg | Calcium: 150mg | Iron: 13.9mg

Step by step instructions

  • Chop the cooked octopus and reserve.
  • In a pan with oil fry the chopped onion and garlic. Salt.
  • When they begin to soften, add the chopped peppers. Salt.
  • Next, add the peeled and very chopped tomatoes. Add salt and a pinch of sugar (optional).
  • Leave to cook for 10 minutes.
  • When the sauce is ready add pepper to taste, chopped parsley and the octopus.
  • Let cook everything together, over low heat, about 5 minutes to integrate the flavors well.
Pulpo a lo Sochantre
Sochantre style octopus

The Sochantre style octopus is a recipe that was unveiled by Manuel María Puga y Parga, known as Picadillo, in his book La cocina práctica (1905).

As he relates, Picadillo was a friend of the sochantre of the Collegiate of A Coruña. A sochantre is, for those who do not know, the choir director (choirmaster) during the services. Well, it seems that this good priest cooked great and this was one of his recipes. With it he delighted Mr. Puga during an invitation to his house and he included it in his book.

Based on the original by Picadillo

Ingredients

Servings 4 people


  • 1 octopus cooked
  • 1 onion medium
  • 1 red pepper
  • 1 green pepper
  • 4 tomato
  • 4 garlic clove
  • parsley minced
  • olive oil
  • salt
  • pepper

Step by step instructions

  • Chop the cooked octopus and reserve.
  • In a pan with oil fry the chopped onion and garlic. Salt.
  • When they begin to soften, add the chopped peppers. Salt.
  • Next, add the peeled and very chopped tomatoes. Add salt and a pinch of sugar (optional).
  • Leave to cook for 10 minutes.
  • When the sauce is ready add pepper to taste, chopped parsley and the octopus.
  • Let cook everything together, over low heat, about 5 minutes to integrate the flavors well.
Pulpo a lo Sochantre
Nutrition Facts
Sochantre-style octopus
Amount Per Serving
Calories 344 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 120mg40%
Sodium 1166mg49%
Potassium 1288mg37%
Carbohydrates 17g6%
Fiber 3g12%
Sugar 6g7%
Protein 39g78%
Vitamin A 2200IU44%
Vitamin C 134.5mg163%
Calcium 150mg15%
Iron 13.9mg77%
* Percent Daily Values are based on a 2000 calorie diet.