Seared Octopus with Peppers and Pesto

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Seared Octopus with Peppers and Pesto
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
285
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie285 cal.(14 %)
Protein26 g(27 %)
Fat17 g(15 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage0.9 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.5 μg(8 %)
Vitamin E6.5 mg(54 %)
Vitamin K7.5 μg(13 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin9.4 mg(78 %)
Vitamin B₆0.7 mg(50 %)
Folate36 μg(12 %)
Pantothenic acid1 mg(17 %)
Biotin18.1 μg(40 %)
Vitamin B₁₂8 μg(267 %)
Vitamin C19 mg(20 %)
Potassium700 mg(18 %)
Calcium86 mg(9 %)
Magnesium68 mg(23 %)
Iron2 mg(13 %)
Iodine33 μg(17 %)
Zinc1.5 mg(19 %)
Saturated fatty acids3 g
Uric acid235 mg
Cholesterol414 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
600 grams cleaned Octopus
salt
lemon juice
freshly ground pepper
red and yellow paprika (each 2)
75 grams tomato puree (rr pizza tomato sauce)
2 shallots
2 garlic cloves
4 tsps Pesto verde (in a jar)
4 Tbsps olive oil
How healthy are the main ingredients?
olive oilsaltshallotgarlic clove

Preparation steps

1.

Rinse the peppers, cut in half, remove seeds and cut into strips. Peel and finely chop the shallots and garlic. Heat 2 tablespoons of olive oil in a skillet. Sauté shallots and garlic until translucent. Add the peppers and sauté until soft. Season with salt and pepper, and drizzle with 1 tablespoon lemon juice. Stir in the tomato puree and season to taste.

2.

Pull off the stove. In a separate skillet, heat the remaining olive oil. Sear the octopus on all sides, and season with salt and pepper. Drizzle with lemon juice. To serve, arrange the octopus on plate with the pepper mixture. Garnish with pesto.