Octopus on Toasts
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 40 min.
Preparation
Calories:
576
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 557 mg | (14 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large, ready to cook Octopus (800 grams)
- 6 garlic cloves (peeled)
- olive oil (cold pressed)
- salt
- freshly ground peppers
- 1 Lime (juiced and zested)
- 40 grams softened butter
- 12 green Olives
- 3 carrots
- 12 slices white bread
Preparation steps
1.
Rinse octopus and place into a large pot of salted water. Bring to a boil, reduce heat and simmer for about 15 minutes gently. Cool in boiling water for about 4 hours. Whisk butter with lime zest and juice and refrigerate. Peel and grate carrots.
2.
Drain octopus and cut off tentacles. Brush tentacles with oil and season with salt and pepper. Broil under a hot broiler (270°C) (approximately 525°F) for about 5-10 minutes, turning and watching carefully. Toast bread and rub with garlic. Arrange bread slices on 4 plates and top with octopus. Top each toast with 1 teaspoon of lime butter, carrrots and olives. Serve immediately.
3.
Use the rest of octopus otherwise (seafood salad, for example).
