Baked Octopus with Potatoes and Onions
(2 votes)
(2 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
352
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,175 mg | (29 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 264 mg | |||
| Cholesterol | 423 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 red onions
- 2 garlic cloves
- 600 grams waxy potatoes
- 1 sprig rosemary
- 2 sprigs thyme
- 600 grams Octopus (ready to cook)
- 2 Tbsps olive oil
- 250 milliliters dry white wine
- 150 milliliters fish stock
- 100 milliliters vegetable stock
- salt
- peppers
Preparation steps
1.
Preheat the oven to 160°C (approximately 325°F). Peel the onions and the garlic. Cut the onions into quarters lengthwise and finely chop the onions and the garlic. Rinse the potatoes and also cut into quarters. Rinse the herbs and shake dry. Rinse the octopus well and pat dry.
2.
In a roasting pan, heat the oil and sweat the garlic until soft. Add the potatoes, onions and herbs, sauté and pour in the wine. Place the octopus on the vegetables, add in the broths, season with salt and pepper and simmer for 50-60 minutes in a preheated oven. Moisten the octopus with the liquid. Take the finished octopus out of the oven, season again and serve.
