A favourite summer treat or light meal with a salad
Place wine and balsamic in a saucepan with octopus. Bring to boil, reduce heat to low and simmer for 20 minutes. Drain octopus, place in a bowl with soy, tomato sauce and sweet chilli sauce. Stir to combine. Heat barbecue to high and grill octopus for 5-6 minutes, turning occasionally, until cooked or lightly charred. Garnish with parsley.
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Serving Size: 1 Serving (854g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 541 | ||
Calories from Fat: 39 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 160mg | 49 % | |
Sodium 808.6mg | 28 % | |
Potassium 2777.2mg | 73 % | |
Total Carbohydrate 33g | 10 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 28.5g | ||
Protein 56g | 80 % | |
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: 541
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