Braised Octopus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 43.5 μg | (73 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 29 μg | (64 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,365 mg | (34 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 327 mg | |||
| Cholesterol | 525 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 20 grams dried Porcini mushroom
- 200 milliliters dry white wine
- 750 grams small Cuttlefish
- 2 Red onions
- 2 garlic cloves
- 3 Tbsps olive oil
- 500 grams crushed Tomatoes (canned)
- salt
- freshly ground peppers
- 125 milliliters fish stock
- 350 grams waxy potatoes
- 1 handful parsley
- 1 handful Basil
- 50 grams black Olives (pitted)
Preparation steps
Soak mushrooms in a bowl with white wine. Rinse squid well, remove the skin and trim as needed. Peel onions and garlic and dice finely. Pour mushrooms through a fine sieve (or a coffee filter) and catch juices. Rinse mushrooms and chop.
Heat oil in a large saucepan and saute onion with garlic until translucent. Briefly fry mushrooms, add broth and tomatoes and season with salt and pepper. Simmer for about 5 minutes. Then add squid and some fish stock. Cover and simmer for about 50 minutes over low heat while stirring occasionally. Add more broth if needed.
Meanwhile peel potatoes and dice. Rinse parsley and basil, shake dry and pluck off leaves. Set aside some parsley for garnish and finely chop the rest. Drain olive. Add potatoes to the saucepan about 20 minutes before end of cooking time and let cook until tender. Add herbs and olives in the last 5 minutes.
To serve, arrange squid and vegetables in a bowl and garnish with parsley.
