Octopus and Olive Salad
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
3 h. 30 min.
Preparation
Calories:
249
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 101 μg | (168 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 868 mg | (22 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Octopus (cleaned)
- 1 cup white wine
- 2 bay leaves
- 1 sprig thyme
- 6 peppercorns
- ½ cup olive oil
- 1 lemon (juiced)
- 2 Tbsps chopped parsley
- 1 onion (finely sliced into rings)
- 12 cherry Tomatoes (halved)
- 12 black Olives
- 1 Tbsp chopped Basil
- Lettuce (to garnish)
- Basil (to garnish)
Preparation steps
1.
Heat the oven to 180ºC (160º fan) 375ºF, gas 5.
2.
Bring a large pan of salted water to a boil and blanch the octopus for 2 minutes. Drain, remove the head and chop the tentacles into large chunks.
3.
Place the chopped tentacles in an ovenproof pot with the wine, bay leaves, thyme and peppercorns. Cover with a tightly fitting lid and place in the oven for about 3 hours or until the octopus is tender. Check the pot from time to time, baste the tentacles and add a little water if they are becoming dry.
4.
Drain the octopus, discarding the herbs and peppercorns. Mix together the oil, lemon juice and parsley and mix in the octopus while still warm.
5.
Let cool then mix in the onion, tomatoes, olives and basil. Season with salt and pepper and serve garnished with the lettuce leaves and basil sprigs.
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