Putxero de polp
An age-old recipe for a stew made from vegetables and octopus. Sea and mountain on one plate.
By Real Academia de Gastronomía
Ángeles Ruiz García
Ingredients for octopus stew (2020)Real Academia de Gastronomía
Putxero de polp is a particular kind of stew in which octopus is used instead of meat, making it much cheaper and more readily available.
Fishermen's wives traveled to inland towns where they would exchange their fish for other basic foods like vegetables.
The lack of meat (which was expensive and reserved for special occasions), both on the coast and inland, led people to make putxero de polp instead.
The stew is completed with potatoes, rice, thistle stalks, cabbage and saffron.
Octopus stew (2020)Real Academia de Gastronomía
Discover more mediterranean recipes in this exhibition.
Texts: Angeles Ruiz García
Image: David de Luis (photographer), Sandra Jiménez Osorio (food stylist), Toni Mayor (recipe creation), Taverna El Pòsit (production).
This exhibition is part of the Spanish gastronomy project, España: Cocina Abierta (Spain: Open Kitchen), coordinated by Google Arts & Culture and Spain's Royal Academy of Gastronomy (Real Academia de la Gastronomía). The section on culinary legacy was coordinated by María Llamas, director of the Alambique cookery store and school.
Acknowledgements
Lourdes Plana Bellido, president of the Royal Academy of Gastronomy; Elena Rodríguez, director of the Royal Academy of Gastronomy and Carmen Simón, academic of the Royal Academy of Gastronomy.
www.realacademiadegastronomia.com
www.alambique.com
