Ingredients with Measurements:
- 2 lbs octopus
- 2 onions, sliced
- 4 tomatoes, diced
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 2 tbsp paprika
- 1 tbsp salt
- 1 tsp black pepper
- 1 bay leaf
Special equipment needed:
- Large pot
- Tongs
- Cutting board
- Knife
Step-by-step instructions:
1. Clean the octopus by removing the head and beak. Rinse it under cold water and pat dry.
2. Fill a large pot with water and add the bay leaf. Bring it to a boil.
3. Dip the octopus into the boiling water three times, holding it by the head each time to curl the tentacles.
4. After the third dip, leave the octopus in the pot and let it cook for 45 minutes.
5. Once the octopus is cooked, remove it from the pot and let it cool.
6. Slice the octopus into bite-sized pieces and set aside.
7. In a large skillet, heat the olive oil over medium heat.
8. Add the sliced onions and cook until they are translucent.
9. Add the diced tomatoes, paprika, salt, and black pepper. Cook for 5 minutes.
10. Add the white wine vinegar and cook for an additional 2 minutes.
11. Add the sliced octopus to the skillet and cook for 5 minutes, stirring occasionally.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Red wine vinegar can be used instead of white wine vinegar.
- Smoked paprika can be used instead of regular paprika.
Variations:
- Add diced potatoes to the skillet for a heartier dish.
- Use red onions instead of white onions for a different flavor.
Tips and tricks:
- Dip the octopus into the boiling water three times to help tenderize it.
- Let the octopus cool before slicing it to prevent it from becoming tough.
- Serve with crusty bread to soak up the flavorful sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve on a large platter with the sauce and vegetables arranged around the octopus.
Garnishes:
Garnish with chopped parsley and lemon wedges.
Pairings:
Serve with a crisp white wine, such as Albariño.
Suggested side dishes:
- Crusty bread
- Roasted potatoes
- Grilled vegetables
Troubleshooting advice:
If the octopus is tough, it may not have been cooked long enough. Cook it for an additional 10-15 minutes.
Food safety advice:
Make sure to clean the octopus thoroughly before cooking it.
Food history:
Polbo á Feira is a traditional dish from Galicia, Spain. It is typically served at fairs and festivals.
Flavor profiles:
Savory, smoky, tangy
Serving suggestions:
Serve as a main dish with a side of crusty bread and a glass of white wine.
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Region: Portuguese