Directions: Place the octopus in a large saucepan and cover with water. Add the chili and bring to a slow simmer and cook gently for 20-30 minutes until it is tender. Remove from heat and drain. Let Cool. Slice octopus into bite sized pieces. Toss with remaining ingredients and serve on a bed of arugula. Salad is best when allowed to marinate for a few hours or overnight.
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|Serving Size: 1 Serving (1775g)|
|Recipe Makes: 1|
|Calories from Fat: 713 (46%)|
|Amt Per Serving||% DV|
|Total Fat 79.3g||106 %|
|Saturated Fat 11.7g||58 %|
|Monounsaturated Fat 51.1g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 430.1mg||132 %|
|Sodium 2307.6mg||80 %|
|Potassium 5289mg||139 %|
|Total Carbohydrate 65.3g||19 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 53g|
|Protein 144.4g||206 %|
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Calories per serving: 1542
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