Sochantre style octopus

Preparation of Sochantre style octopus, an original recipe by Picadillo

Course First dish

Cuisine Galician

Keyword octopus, shellfish

Prep Time 30

Cook Time 30

Total Time 1

Servings serves

Calories 208.2kcal

Ingredients

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

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.

Video

Notes

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

Nutrition