Francisco Melim

Photographer, Videographer
   
Polvo Seco, Porto Pesca - Ericeira 2022
Location: Lisbon
Nationality: Portuguese
Biography: Born in 1993 in Lisbon, Portugal, Francisco Melim is a photographer with a unique perspective and an inspiring background. His childhood was shaped by the charming mountains of Sintra and the suburban landscapes of Mafra. From a young age, he... MORE
Private Story
Polvo Seco, Porto Pesca - Ericeira 2022
Copyright Francisco Melim 2024
Updated Mar 2023
Topics Animals, Culture, Culture stories, Documentary, Ericeira, Food, Journalism, Photography, Photojounalism, Photojournalism, Portugal
Summary
Little story about a fisherman in my hometown.

It is usual to visit the Fishing Port in Ericeira. Luís "Ferro" is one of those "Jagoz" seamen, and on that day, after exchanging impressions about our lives, he made a point of describing to me how to prepare dried octopus:



  1. First, rinse the octopus with water. Then, with a sharp knife, turn the head of the animal inside out and remove the entrails. Wash again well to clean the remaining viscera.
  2. Mix four heaping tablespoons of salt (about 80g) in 2 liters of water. Now soak the octopus in the salty nectar and leave it for 6 to 12 hours.
  3. After the soaking is complete, remove the octopus from the brine and let it dry well with the tentacles separated and stretched. During the day, leave the octopus in the sun. At night, take it home. Repeat for 4-5 days.
  4. Leave the octopus to dry in the sun during the day, and at night bring it inside, for about 4 to 5 days.
  5. To cook, simply heat some coals or cook with a tomato sauce. The rest of the recipe is up to each person's preference.


É comum visitar o Porto de Pesca e as pessoas que lhe dão vida na Ericeira. Luís "Ferro" é um dos marinheiros Jagozes, e naquele dia, depois de trocarmos algumas impressões sobre as nossas vidas, ele fez questão de me descrever como preparar um polvo seco:


  1. Primeiro, lave o polvo com água. Em seguida, com uma faca afiada, vire a cabeça do animal do avesso e retire as entranhas. Lave novamente bem para limpar as vísceras restantes.

  2. Misture quatro colheres de sopa cheias de sal (cerca de 80g) em 2 litros de água. Agora, mergulhe o polvo no néctar salgado e deixe-o de molho por 6 a 12 horas.

  3. Depois que a imersão estiver completa, retire o polvo da salmoura e deixe-o secar bem com os tentáculos separados e esticados. Durante o dia, deixe o polvo ao sol. À noite, leve-o para casa. Repita por 4-5 dias.

  4. Deixe o polvo secar ao sol durante o dia e à noite, traga-o para dentro de casa, por cerca de 4 a 5 dias.

  5. Para cozinhar, basta aquecer algumas brasas ou cozinhar com um molho de tomate. O resto da receita fica a critério de cada um.

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Polvo Seco, Porto Pesca - Ericeira 2022 by Francisco Melim
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