The 'putxero de polp' (octopus stew) of Benissa is a traditional dish combining chickpeas, vegetables, and rice with octopus, recognized as part of the local gastronomic heritage. Unlike the typical Valencian stew, which is usually meat-based, Benissa's proximity to the sea led to the use of rock octopus, creating a unique and identity-forming dish that locals officially registered as a local recipe to prevent appropriation.
Traditionally, before cooking the octopus, it is submerged and removed from boiling water several times to achieve tender meat. Today, this gesture is maintained as a culinary ritual. Another traditional trick is to freeze the octopus to break down its fibers, a technique previously done by hitting it against rocks. Rock octopus is highly valued for its quality and flavor and is still found in the markets of the Marina Alta.
Adrián Ortolá's reinterpretation includes ingredients such as white beans, tomatoes, tapioca pearls, and eggs. The preparation begins by searing the traditional stew's octopus in a pan. Then, the stew's vegetables are diced, white beans and fresh tomatoes are added. Everything is seasoned with olive oil, salt, pepper, and mayonnaise. The tapioca is prepared by boiling the reserved stew broth.
For plating, a generous base of salad is placed in a circular mold, topped with pieces of seared octopus, and finished with a drizzle of extra virgin olive oil. The tapioca is served separately for the diner to mix or drink as a broth.
The 'putxero de polp' of Benissa is a flavorful and hearty stew that combines chickpeas, vegetables, and rice with octopus. It is a typical dish practically exclusive to Benissa, recognized as part of the local gastronomic heritage.
The traditional recipe for four people includes two 1kg rock octopuses, chard stems, potatoes, sweet potato, turnip, tomato, white beans, rice, olive oil, saffron, paprika, bay leaf, and salt. The octopus is cooked by submerging and removing it from boiling water, then simmered for about 30-40 minutes. In another pot, beans are cooked with vegetables for about 2 hours, and about 10 minutes before finishing, the octopus pieces are added. Finally, the rice with broth is served on one side, and the octopus with vegetables and beans on the other.
