Braised Octopus
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
255
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 525 mg | (13 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 219 mg | |||
| Cholesterol | 413 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams ready to cook, cleaned Octopus
- salt
- 1 onion
- 1 bunch parsley
- 4 Tbsps olive oil
- 200 milliliters white wine
- 1 garlic clove
- freshly ground pepper
Preparation steps
1.
Rinse octopus thoroughly and place, dripping wet, into a deep pan, season with a little salt and simmer for about 15 minutes, turning once. Remove from heat and rinse again, drain well and cut into bite-sized pieces.
2.
Peel and dice onion. Rinse parsley, set some leaves aisde and chop the rest. Heat olive oil in a a pan and saute octopus for about 1-2 minutes. Add onion and parsley and saute briefly. Add wine and squeeze peeled garlic into the pan. Simmer, covered, for about 60 minutes on low heat. Season with salt and pepper and serve garnished with parsley.
