Fennel and Squid Tortillas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 30.93 g | (32 %) | ||
| Fat | 16.59 g | (14 %) | ||
| Carbohydrates | 54.03 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.48 g | (35 %) |
| Vitamin A | 383.66 mg | (47,958 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.18 mg | (27 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 10.88 mg | (91 %) | ||
| Vitamin B₆ | 0.79 mg | (56 %) | ||
| Folate | 119.94 μg | (40 %) | ||
| Pantothenic acid | 1.43 mg | (24 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 30 μg | (1,000 %) | ||
| Vitamin C | 51.92 mg | (55 %) | ||
| Potassium | 1,700.98 mg | (43 %) | ||
| Calcium | 345.73 mg | (35 %) | ||
| Magnesium | 102.72 mg | (34 %) | ||
| Iron | 13.41 mg | (89 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 3.25 mg | (41 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Cholesterol | 72 mg |
Ingredients
- Ingredients
- 600 grams octopus tentacle
- 400 milliliters dry white wine
- salt
- 3 bay leaves
- 4 very small Fennel bulb
- 2 red onions
- 4 sprigs flat-leaf parsley
- 3 Tbsps olive oil (plus more fro the grill grates)
- salt
- 3 pinches sweet ground paprika
- freshly ground peppers
- 1 lemon (juice)
- 4 Wheat tortillas
Preparation steps
Rinse the squid. Pour the wine into a saucepan, add the squid and enough salted water to almost cover. Add the bay seasoning and bring to a boil. Simmer 15 minutes, cover and remove from the heat and let stand 4 hours. Cut the cooled squid into bite-size pieces.
Meanwhile, rinse the fennel, remove the stalks and fronds and cut the fennel in half lengthwise. Remove the hard core. Peel the red onion and cut into rings. Rinse the parsley, shake dry and chop the leaves. Preheat the grill and oil the grates.
Brush the fennel and with olive oil and place on a grill pan along with the squid. Cook 15 minutes, turning occasionally. After about 10 minutes, add the onion and season with salt and pepper.
Place the tortillas on the grill to warm. Place the squid, fennel and onions in a bowl and toss with the lemon juice. Sprinkle with the parsley and spoon the squid mixture into the tortillas.
