Try this Baby Octopus Spiedini with Beet Green Salad recipe, or contribute your own.
Suggest a better descriptionPreheat barbecue or grill. Place octopus in 4 quarts cool water and add 1 wine cork. Bring to boil and lower heat to low boil. Cook 25 minutes until tender. Drain and rinse and allow to cool. In a mixing bowl, stir together orange zest, almonds, 2 tablespoons olive oil, crushed red pepper and fennel leaves. Add cooled octopus and let stand 25 minutes until coals are hot and ready. Thread octopus evenly on to 4 skewers and place over coals. Cook until crispy and slightly charred, about 5 minutes per side. Meanwhile, toss beet greens with orange juice and remaining oil and season with sea salt. Divide greens among 4 plates and place one speidino over each pile. Drizzle with remaining marinade and serve. Yield: 4 servings Recipe By : MOLTO MARIO Posted to MC-Recipe Digest V1 #284 Date: Thu, 7 Nov 1996 20:28:21 -0500 (EST) From: Sue
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Serving Size: 1 Serving (1375g) | ||
Recipe Makes: 1 | ||
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Calories: 1247 | ||
Calories from Fat: 395 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.9g | 59 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 25.1g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 430.1mg | 132 % | |
Sodium 2441.6mg | 84 % | |
Potassium 4541.1mg | 120 % | |
Total Carbohydrate 69.2g | 20 % | |
Dietary Fiber 14.6g | 58 % | |
Sugars, other 54.6g | ||
Protein 142.4g | 203 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1247
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