Nº of people
100ml Reduction of Extra Virgin
200ml Gallo Olive Oil Gallo Porto Wine Vinegar
- 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
Bake the sweet potatoes in the oven without peeling them for 35 minutes at 180ºC (356ºF).
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.
After the potatoes have been baked, peel them and crush them with a fork.
Place them in a preserving pan with Gallo Olive Oil Extra Virgin and add the spinach.
Stir until all the spinach is cooked.
Cut the octopus into large slices, mix them with the maize semolina, and let them fry until they are golden brown.
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.