Seared Octopus with Peppers and Pesto
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
285
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 700 mg | (18 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 414 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams cleaned Octopus
- salt
- lemon juice
- freshly ground pepper
- red and yellow paprika (each 2)
- 75 grams tomato puree (rr pizza tomato sauce)
- 2 shallots
- 2 garlic cloves
- 4 tsps Pesto verde (in a jar)
- 4 Tbsps olive oil
Preparation steps
1.
Rinse the peppers, cut in half, remove seeds and cut into strips. Peel and finely chop the shallots and garlic. Heat 2 tablespoons of olive oil in a skillet. Sauté shallots and garlic until translucent. Add the peppers and sauté until soft. Season with salt and pepper, and drizzle with 1 tablespoon lemon juice. Stir in the tomato puree and season to taste.
2.
Pull off the stove. In a separate skillet, heat the remaining olive oil. Sear the octopus on all sides, and season with salt and pepper. Drizzle with lemon juice. To serve, arrange the octopus on plate with the pepper mixture. Garnish with pesto.
