Spanish Style Octopus Salad
(2 votes)
(2 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
280
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 25.8 μg | (57 %) | ||
| Vitamin B₁₂ | 10.6 μg | (353 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 300 mg | |||
| Cholesterol | 550 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Cuttlefish (ready to cook)
- 1 organic lemon (juiced)
- 4 Tbsps White vinegar
- salt
- 4 Tomatoes
- 1 garlic clove
- 1 small onion
- 4 Tbsps olive oil
- 2 Tbsps White vinegar
- 1 Tbsp freshly chopped parsley
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the squid and pat dry. Bring 2 liters (approximately 8 cups) water, the lemon juice, vinegar and 1 teaspoon salt to a boil, cook the squid for about 20 minutes over medium heat.
2.
Cut an "X" in the bottom of each tomato, blanch, peel, quarter, core and dice the flesh.
3.
Peel the garlic and onion and chop finely. Mix the oil with the vinegar, garlic, onion and parsley and season with salt and pepper.
4.
Remove the pot from the stove and let the squid cool in the broth. Cut the bodies into rings and the tentacles into bite-sized pieces. Toss with the vinaigrette and tomatoes, let marinate briefly and serve.
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