Octopus portuguese style

INGREDIENTS:

  • 1 octopus of 2 kg approximately
  • 1 kg of small potatoes
  • 10 cloves of garlic
  • 2 bay leaves
  • Parsley
  • Salt
  • 250 ml olive oil

ELABORATION:

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:

Flying squid Fideuá

INGREDIENTS:

  • 200 gr of Flying squid
  • 400 gr of spaghetti nº0
  • 80 gr of frozen prawn tails
  • ½ onion
  • ½ green pepper
  • 1 grated tomato
  • Fish stock
  • Olive oil
  • Salt

PREPARATION:

Euphoria over octopus in the United States skyrockets its price

The octopus has become the essential king of Galician gastronomy and the hen of golden eggs for its industry. Not long ago the price of a ration was paid between eight and ten euros. Today it’s almost 16. Why? Who is left with the margin if the hoteliers hardly make a profit? Who is behind this exorbitant increase in prices?

Link: https://www.lavozdegalicia.es/noticia/maritima/2019/05/08/euforia-pulpo-estados-unidos-dispara-precio/00031557326290865305525.htm

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