Octopus Salad
1- Cut onion, carrots and celery quite small and add them to the pan to make soffritto with olive oil and then after 5 minutes simmer in the water (1 cm) with a medium-high flame
2- Cut potato in small cubes
3- Place octopus in a steamer pan
4- After 10 minutes add potatoes previously cut in cube and
5- Add salt (a bit) and paprika (just a hint) to the potatoes and octopus
6- Cook potato and octopus for around 10 minutes until potato and octopus are soft
7- When carrots are tender remove them together with celery and onion and wash them in fresh water
8- Remove leaves from salad and make a bed on the plates
9- Add on top of the salad the carrots, onion and celery with a lot of parsley
10- Move the octopus and potato in a ball and mix them with some more paprika, salt, olive oil a lot of parsley and Lemon
11- Add the octopus and potatoes on the rest of the dish.
12 - add a little bit of more olive oil and lemon
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 7 | ||
Calories from Fat: 1 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.2mg | 0 % | |
Potassium 110.8mg | 3 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 0.6g | ||
Protein 0.6g | 1 % | |
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: 7
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