Marinated Octopus with Herb Vinaigrette
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 4 h. 10 min.
Ready in
Calories:
158
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 158 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 38.4 μg | (64 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 127 mg | (3 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Octopus (800 grams) (approximately 28 ounces)
- 75 milliliters White vinegar
- salt
- 1 sprig rosemary
- 4 sprigs thyme
- 1 sprig parsley
- 2 garlic cloves
- 4 Tbsps lemon juice
- 2 Tbsps freshly chopped parsley
- 6 Tbsps olive oil
- 2 Tbsps freshly chopped parsley
- peppers
Preparation steps
1.
For the octopus: Rinse the octopus. Bring to a boil with 2 liters (approximately 8 cups) water, the vinegar and 1 tablespoon salt. Reduce the heat, partially cover and simmer for about 1 hour and 30 minutes. Add the herb sprigs and simmer for another 15 minutes, or until the octopus is fork-tender. Remove from the stock and let cool slightly.
2.
For the marinade: Peel the garlic and chop finely. Mix with the lemon juice, a little cooking liquid, the chopped parsley and oil and season with salt and pepper.
3.
Cut the octopus into bite-sized pieces and place in the marinade. Cover and let marinate for at least 2 hours. Season with salt and pepper.
