Octopus Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 377 mg | (9 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 Octopus (ready to cook, 800 grams)
- 75 milliliters White vinegar
- salt
- 1 sprig rosemary
- 4 sprigs thyme
- 1 sprig parsley
- 2 garlic cloves
- 2 Red chili peppers
- 4 Tbsps lemon juice
- 6 Tbsps olive oil
- freshly ground peppers
- 6 Tomatoes
- 1 sprig Lemon basil
Preparation steps
Rinse octopus. Combine with 2 liters (approximately 8 cups) of water, vinegar and 1 tablespoon of salt in a saucepan, bring to a boil. Simmer, half-covered, for about 1-1.5 hours. During the last 15 minutes, add herbs and check octopus for doneness with a fork (octopus is ready when tender). Remove octopus from the broth and cool slightly.
Peel garlic and chop finely. Rinse and halve chile peppers, remove seeds and ribs and cut into fine strips. Combine garlic and chile peppers with lemon juice, a little cooking liquid and oil, season with salt and pepper.
Cut octopus into bite-sized pieces and place in the marinade. Rinse tomatoes and remove stalks, cut tomatoes into wedges. Rinse basil, shake dry and pluck off leaves. Add tomatoes and basil to octopus and season to taste. Serve warm.
