Participation in the opening even of the “11ª Quinzena Gastronómica do Polvo da Lourinhã”

The project INTERREG Cephs and Chefs was invited to be present on the opening event of the “11ª Quinzena Gastronómica do Polvo da Lourinhã”, that was held at the restaurant “Noiva do Mar” in Lourinhã, at the 16th of May. This event – aimed at journalists and food bloggers- included a presentation about the “11ª Quinzena Gastronómica do Polvo da Lourinhã” by the city councilor João Serra (City Council of Lourinhã), a presentation about the nutritional value of common octopus and the development of new cephalopod products by Amparo Gonçalves (IPMA) and a presentation about the sustainability of common octopus and the prospection of new cephalopod markets and products by Sílvia Monteiro e Fábio Matos (UAVR). The participation in this event resulted from the collaboration established between UAVR and the City Council of Lourinhã (organizers of the “11ª Quinzena Gastronómica do Polvo da Lourinhã”), with the objective to inform the consumers regarding the sustainability of common octopus and, at the same time, understand consumer acceptance to new cephalopod products.

 

4º Festival do Polvo da Ericeira

17 to 26nd  of May 2019, in Ericeira, Portugal.

Gastronomic event about Octopus

Partner University of Aveiro has been present at the 4th Ericeira octopus festival.

Poster of the 4th edition of the Festival do Polvo da Ericeira.

 

Flag of the 4th edition of the Festival do Polvo da Ericeira.

 

Flyers of the 4th edition of the Festival do Polvo da Ericeira.

 

Restaurant waiter with the festival t-shirt.

 

Some Octopus dishes presented at the 4º edition of Festival do Polvo da Ericeira (“Octopus curry” and “São Tomé e Príncipe Octopus”.

Flying squid stew

INGREDIENTS:

  • 500 gr of Flying squid in rings
  • 1.5 kg of potatoes
  • 1 small onion
  • 2 cloves of garlic
  • 1 green pepper
  • 2 carrots
  • 80 gr of natural peas
  • 1 glass of fried tomato
  • 1 glass of white wine
  • ½ l of fish stock
  • 1 bay leaf
  • 1 teaspoon sweet paprika
  • 1 teaspoon of saffron or food coloring
  • Olive oil
  • Salt

PREPARATION: