Ingredients with Measurements:
- 1 lb. octopus
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup sweet paprika
- 1 tbsp. salt
- 1/2 tbsp. black pepper
- 1/2 tbsp. garlic powder
- 1/2 tbsp. onion powder
- 1/2 cup pitted green olives
- 1/2 cup pitted black olives
Special equipment needed:
- Large pot
- Mixing bowl
- Tongs
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the octopus under cold water and remove any remaining bits of skin or beak.
2. Fill a large pot with water and bring to a boil.
3. Once the water is boiling, add the octopus and reduce heat to a simmer.
4. Cook the octopus for 45-60 minutes or until tender.
5. While the octopus is cooking, prepare the marinade by mixing together the olive oil, red wine vinegar, sweet paprika, salt, black pepper, garlic powder, and onion powder in a mixing bowl.
6. Once the octopus is cooked, remove it from the pot using tongs and let it cool for a few minutes.
7. Cut the octopus into bite-sized pieces and add it to the marinade.
8. Mix well and let it marinate for at least 30 minutes.
9. Add the pitted green and black olives to the octopus and mix well.
10. Serve the Polbo á Feira with Olives on a platter.
- Time:
Preparation time: 10 minutes
- Cooking time: 45-60 minutes
- Marinating time: 30 minutes
5. Temperature:
- Boiling water for cooking the octopus
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 28g
- Carbohydrates: 6g
- Protein: 20g
Substitutions for ingredients:
- You can use any type of olives you prefer.
- You can substitute the red wine vinegar with white wine vinegar or lemon juice.
Variations:
- You can add chopped parsley or cilantro to the marinade for extra flavor.
- You can add sliced onions or bell peppers to the dish for more texture.
Tips and tricks:
- Make sure to remove any remaining bits of skin or beak from the octopus before cooking.
- Do not overcook the octopus as it will become tough and rubbery.
- Let the octopus cool for a few minutes before cutting it into bite-sized pieces.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat the Polbo á Feira with Olives in the microwave or on the stovetop.
Presentation ideas:
- Serve the dish on a large platter with a sprinkle of paprika and chopped parsley.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Serve with a side of crusty bread to soak up the marinade.
Suggested side dishes:
- Roasted potatoes or vegetables
Troubleshooting advice:
- If the octopus is tough, it may have been overcooked. Try cooking it for a shorter amount of time next time.
Food safety advice:
- Make sure to clean and rinse the octopus thoroughly before cooking.
Food history:
- Polbo á Feira is a traditional dish from Galicia, Spain, typically served at fairs and festivals.
Flavor profiles:
- The dish has a smoky and slightly spicy flavor from the paprika, with a tangy and briny taste from the olives.
Serving suggestions:
- Serve the dish as an appetizer or as a main course with a side of potatoes or vegetables.
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Region: Portuguese