Spanish Style Octopus Salad

5
Average: 5 (2 votes)
(2 votes)
Spanish Style Octopus Salad
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
280
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie280 cal.(13 %)
Protein33 g(34 %)
Fat12 g(10 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D2 μg(10 %)
Vitamin E6.7 mg(56 %)
Vitamin K17.3 μg(29 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin11.5 mg(96 %)
Vitamin B₆0.9 mg(64 %)
Folate59 μg(20 %)
Pantothenic acid1.3 mg(22 %)
Biotin25.8 μg(57 %)
Vitamin B₁₂10.6 μg(353 %)
Vitamin C36 mg(38 %)
Potassium810 mg(20 %)
Calcium71 mg(7 %)
Magnesium87 mg(29 %)
Iron2.1 mg(14 %)
Iodine42 μg(21 %)
Zinc1.5 mg(19 %)
Saturated fatty acids2.1 g
Uric acid300 mg
Cholesterol550 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
800 grams Cuttlefish (ready to cook)
1 organic lemon (juiced)
4 Tbsps White vinegar
salt
4 Tomatoes
1 garlic clove
1 small onion
4 Tbsps olive oil
2 Tbsps White vinegar
1 Tbsp freshly chopped parsley
salt
freshly ground peppers
How healthy are the main ingredients?
olive oilparsleylemonsaltTomatogarlic clove

Preparation steps

1.

Rinse the squid and pat dry. Bring 2 liters (approximately 8 cups) water, the lemon juice, vinegar and 1 teaspoon salt to a boil, cook the squid for about 20 minutes over medium heat.

2.

Cut an "X" in the bottom of each tomato, blanch, peel, quarter, core and dice the flesh.

3.

Peel the garlic and onion and chop finely. Mix the oil with the vinegar, garlic, onion and parsley and season with salt and pepper.

4.

Remove the pot from the stove and let the squid cool in the broth. Cut the bodies into rings and the tentacles into bite-sized pieces. Toss with the vinaigrette and tomatoes, let marinate briefly and serve.