How to cook Sochantre-style octopus, a Picadillo's recipe
Servings: 4 people
- 1 octopus cooked
- 1 onion medium
- 1 red pepper
- 1 green pepper
- 4 tomato
- 4 garlic clove
- parsley minced
- olive oil
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.
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
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