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Fish

Fried octopus with sweet potato purée

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Recipe
Category
Fish
Setup time
Long
Difficulty
Easy
Nº of people
4 people

Ingredients

100ml Reduction of Gallo Porto Wine Vinegar

200ml Gallo Olive Oil Extra Virgin

  • 800g Cooked octopus
  • 600g Sweet potatoes
  • 150g Onion
  • 150g Red onion
  • 100g Spinach leaves
  • 150g Maize semolina
  • Salt and pepper, to taste
  • 10g Sugar

Method of preparation

1

Bake the sweet potatoes in the oven without peeling them for 35 minutes at 180ºC (356ºF).

2

Slice the onions and braise them in a frying pan with Gallo Olive Oil Extra Virgin. Season with salt, sprinkle sugar, and add vinegar on top. Cover and leave it to simmer for ten minutes.

3

After the potatoes have been baked, peel them and crush them with a fork.

4

Place them in a preserving pan with Gallo Olive Oil Extra Virgin and add the spinach.

5

Stir until all the spinach is cooked.

6

Cut the octopus into large slices, mix them with the maize semolina, and let them fry until they are golden brown.

7

Best served with caramelised onion on the bottom, then the sweet potato purée, and the octopus on top adding a little Gallo Porto Wine Vinegar Reduction for that special touch.