Spicy Octopus with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 28.1 μg | (62 %) | ||
| Vitamin B₁₂ | 13.3 μg | (443 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,256 mg | (31 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 382 mg | |||
| Cholesterol | 688 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the potatoes
- 600 grams waxy potatoes
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- Chili powder
- For the octopus
- 1 tsp sugar
- 1 Tbsp Sherry vinegar
- 1 kilogram small Octopus (ready to cook)
- 2 Tbsps olive oil
- salt
Preparation steps
For the octopus: peel shallot and garlic and chop finely. Rinse and dry tomatoes, remove stems and dice into small pieces. Combine shallot, garlic, tomatoes and parsley in a bowl. Season with cayenne pepper, sugar and vinegar. Rinse octopus, pat dry and cover with marinade. Refrigerate, covered, for 1-2 hours.
For the potatoes: rinse potatoes, peel and cut into 1-2 cm (approximately 1/2-1 inch) thick slices. Combine with oil in a bowl. Season with salt, pepper, nutmeg and chile powder and spread on a baking sheet lined with parchment paper. Bake in preheated oven at 200°C (approximately 400°F) for about 35 minutes.
Remove octopus from marinade. Heat oil in a pan nad saute otopus for 1-2 minutes on medium heat. Add marinade and simmer for about 10 minutes on low heat. Season with salt.
Arrange octopus and potatoes on plates. Serve.
