Spicy Octopus and Vegetable Salad
Spicy Octopus and Vegetable Salad - This is where fans of the great octopus go on their culinary quest
Healthy, because
Even smarter
Nutritional values
One serving covers three times the daily requirement of vitamin B12. Without this vitamin, many basic metabolic reactions would not work. It is also involved in the production of red blood cells in the bone marrow, so it provides fresh blood. Cuttlefish are beautifully lean, very digestible and contain plenty of protective vitamin E.
If you cook the squid the day before, you will save time when preparing the salad. You can also get it a few days in advance, freeze it and defrost it overnight in the fridge before cooking it off; freezing is supposed to make the octopus meat particularly tender.
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 9.4 μg | (313 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 750 mg | (19 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 266 mg | |||
| Cholesterol | 281 mg |
Ingredients
- Ingredients
- 3 sprigs thyme
- 1 Octopus (about 750 grams)
- 5 Tbsps White vinegar
- salt
- 3 bay leaves
- 2 Bell pepper (1 red, 1 yellow, each approx 200 grams)
- 2 Red onions (about 100 grams)
- 1 stalk Celery (about 100 grams)
- 1 green chili pepper
- 1 bunch cilantro
- 2 Limes
- 4 Tbsps Canola oil
- 1 tsp ground Cumin
- peppers
Kitchen utensils
Preparation steps
Rinse thyme. Rinse octopus in cold water. Add octopus to a pot with enough water to completely cover. Add vinegar and lightly season with salt.
Bring to a boil skimming off foam with a skimmer. Add bay leaves and thyme and cook over medium heat for 45-50 minutes. Insert a knife into the meat and slowly slide the knife out; when it comes out easily it is ready (similar to cooking potatoes in jackets). Take octopus from the pot and let cool for about 30 minutes.
As octopus cools, cut bell peppers into quarters, remove seeds, rinse and cut into 5 mm (approximately 1/4-inch) cubes. Peel, halve and thinly slice onions.
Rinse celery, remove strings and cut into fine strips. Halve chile pepper, remove seeds, rinse and finely chop.
Cut tentacles of the octopus from the body and then cut into 5 mm thick (approximately 1/4-inch) slices, then cut body into 5 mm (approximately 1/4-inch) thick strips.
Rinse cilantro, shake dry, pluck the leaves and set about 1 tablespoon aside for garnish. Finely chop remaining cilantro. Mix chopped cilantro, vegetables and octopus pieces together.
Cut limes in half and squeeze. Add 4 tablespoons lime juice, oil, cumin, and salt and pepper to taste to the salad, mix thoroughly and cover with plastic wrap. Let stand for 30 minutes in the refrigerator to marinate. Serve garnished with cilantro leaves.
