Octopus Grilled
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 26 min.
Ready in
Calories:
223
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,437 mg | (36 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 413 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams Calamari (ready to cook)
- 1 garlic clove
- 4 Fennel
- 2 Tbsps olive oil
- 2 tsps Sea salt
- 1 organic lemon (zested)
- 1 tsp fennel seeds
- 1 tsp freshly chopped Dill
- freshly ground peppers
- 1 splash lemon juice
Preparation steps
1.
Rinse calamari, pat dry, cut tentacles, cut tubes into pieces and carve crosswise with a sharp knife. Place calamari in a bowl. Peel garlic and chop finely. Rinse fennel, trim and cut into thin slices. Set fennel leaves aside for garnish. Mix fennel in a bowl with garlic and oil, add calamari and mix well.
2.
Place calamari mixture on grill pan or a baking sheet and cook under a preheated oven broiler, watching carefully, for about 6 minutes.
3.
Mix sea salt in a bowl with lemon zest, fennel seed, dill and pepper.
4.
Arrange grilled calamari mixture on a serving dish and sprinkle with lemon juice mixture and season with a little seasoning salt. Serve garnished with fennel leaves.
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