Sochantre style octopus

Sochantre style octopus

Course: First dish
Cuisine: Galician
Keyword: octopus, shellfish
Calories: 208.2kcal

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
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).
According to him, Picadillo was a friend of the sochantre of the Collegiate Church of A Coruña. A sochantre is, for those who do not know it, the director of the choir during the services. Well, it seems that this good priest cooked wonderfully 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
Servings 4 serves


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

Step by step instructions

  • Chop the cooked octopus and reserve.
  • In a pan with oil, sauté the chopped onion and garlic. Salt
  • When they begin to soften add the chopped peppers. Salt
  • Then add the peeled and finely chopped tomatoes. Add salt and a pinch of sugar (optional)
  • Cook for about 10 minutes.
  • When the sauce is ready add the pepper to taste, chopped parsley and the octopus.
  • Let everything cook together, over a low heat, for about 5 minutes so that the flavors are well integrated.


Calories: 208.2kcal | Carbohydrates: 12.35g | Protein: 20.34g | Fat: 8.67g | Saturated Fat: 1.32g | Cholesterol: 60mg | Sodium: 489.29mg | Potassium: 815.19mg | Fiber: 2.82g | Sugar: 5.53g | Vitamin A: 1994.58IU | Vitamin C: 82.73mg | Calcium: 89.21mg | Iron: 7.25mg

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