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Ingredientes
- 1 sm octopus, (about 3 1/4 pounds)
- 1/2 c. extra virgin olive oil
- 1 pch rosemary
- 1 x bay leaf
- 1 pch oregano
- 1 tsp cumin seeds
- minced parsley
- 1 x green chili pepper minced
- 1/2 lb tomatoes, peeled and cut in
- 3 x cloves garlic, (inner buds
- minced
- salt and pepper
- 1 lb spaghetti
Direcciones
- Serves 4 to 6 The octopus must be very carefully washed and dry, and the mouth removed. Cover the bottom of a saucepan with oil; add in the rosemary, bay leaf oregano, cumin seeds, parley, chili pepper, tomatoes and minced garlic.
- Place the octopus on top of this mix and season with salt and pepper.
- Cover the pot very tightly and simmer for about 45 min. Cook the spaghetti in plenty of boiling salted water till it is 'al dente' (hard to the bite).
- Drain and turn onto a hot serving dish. Mix the octopus sauce into the spaghetti. Serve piping warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 10 servings | |
| Calories 272 | |
| Calories from Fat 102 | 38% |
| Total Fat 11.63g | 15% |
| Saturated Fat 1.64g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 171mg | 5% |
| Total Carbs 35.66g | 10% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.94g | 1% |
| Protein 6.28g | 10% |
