Octopus Salad with Celery
Healthy, because
Even smarter
Nutritional values
Octopus, octopus or even pulpo - all three names refer to the same mollusc. With its low fat and calorie content and high protein content, squid is quite rightly considered a good catch, which also provides iodine. The trace element is an important component of the thyroid hormones that control growth, bone formation, metabolism and brain development.
Make sure to pay attention to freshness when buying. The octopus should have a white colour without spots or yellowish spots, shine beautifully and smell neutral or of fresh sea.
(Percentage of daily recommendation)
| Calorie | 161 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 189 mg | (5 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 Octopus (ready to cook, 600 grams)
- 75 milliliters White vinegar
- salt
- 1 sprig rosemary
- 4 sprigs thyme
- 1 sprig parsley
- 2 sticks Celery
- 2 garlic cloves
- 4 Tbsps lemon juice
- 6 Tbsps olive oil
- 2 Tbsps freshly chopped parsley
- freshly ground peppers
Preparation steps
Rinse octopus. Place octopus into a pot with 2 liters (approximately 8 cups) of water combined with vinegar and 1 tablespoon of salt, bring to a boil and simmer, covered, for about 1-1.5 hours. During the last 15 minutes, add herbs. Check octopus for doneness with fork (if soft, then octopus is ready). Remove from water and cool slightly.
Rinse, dry and slice celery. Blanch in boiling salted water for 2-3 minutes. Drain well.
Peel garlic and chop finely. Mix with lemon juice, a little of cooking octopus liquid, celery and oil and season with salt and pepper.
Cut octopus into bite-sized pieces and place in the marinade. Let stand for about 2 hours and season to taste. Serve.
