Octopus meat has been popular throughout the Mediterranean for centuries. If you wish to give it a try, this recipe is very easy and tasty.
900 g | octopus, frozen, cleaned | ||
1/2 | red onions, finely chopped | 80 g | |
1 stalk | celery, finely chopped | 70 g | |
2 | radishes, finely chopped | 30 g | |
4 tsp | capers, finely chopped | 12 g | |
1/4 cup | extra virgin olive oil | 65 mL | |
4 tsp | lemon juice, freshly squeezed | 1/2 lemon | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 tsp | dried oregano | 1 g |
Traditional octopus processing often involved beating or pounding the flesh to damage and tenderize its fibers. Freezing does the same thing, and therefore frozen octopus is actually preferable to fresh.
A pressure-cooker will reduce the cooking time.
per 1 serving (150 g)
Amount % Daily Value |
Calories 290 |
Fat 17 g 26 % |
Saturated
2.4 g
12 % |
Cholesterol 90 mg |
Sodium 520 mg 22 % |
Carbohydrate 7 g 2 % |
Fibre 1 g 3 % |
Sugars 1 g |
Net Carbs 6 g |
Protein 27 g |
Vitamin A 9 % |
Vitamin C 21 % |
Calcium 10 % |
Iron 64 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | 3 ½ |
Fats | 3 |