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Fried Octopus with Sweet Potato Purée

Fish A- A+

Preparation Time: HIGH
Serves: 4


  • 1dl Gallo Porto Wine Vinegar
  • Gallo Porto Wine Vinegar Reduction, to taste
  • 2dl Gallo Extra Virgin Olive Oil
  • 800g Cooked octopus
  • 600g Sweet potatoes
  • 150g Onion
  • 150g Red onion
  • 100g Spinach leaves
  • 150g Maize semolina
  • Salt and pepper, to taste
  • 10g Sugar

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 olive oil. 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 olive oil 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.

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