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Add a photoMouth-watering meal full of Mediterranean flavors.
Ingredientes
- 3 tbs olive oil
- 3 cloves garlic, minced
- 1 small chili pepper, sliced
- 1 small green pepper, sliced
- 1 octopus, weighing about 1.4 kg, cleaned
- 1/2 cup white wine
- 1 tbs honey or sugar
- 3 cups fresh tomatoes, peeled, seeds removed or 400g canned chopped tomatoes
- Salt and pepper to taste
- 1/2 cup parsley, chopped
- 2 tbs capers (optional)
- 1/3 cup fresh basil leaves, chopped
- 1 cup rocket salad
Direcciones
- Add the octopus to the pot of slightly salted, boiling water. Cook for 2 minutes, drain and let cool briefly.
- Cut the octopus into mouthful chunks, sauté in oil over medium heat for 3 minutes. Add garlic, continue sautéing. Add chili and green pepper, stir. Add wine and bring to boil. Reduce flame and simmer for several minutes.
- Add tomatoes, honey or sugar, mix, cover tightly and simmer on very low heat for 1 hour or hour and a half. Toward the end of cooking taste the octopus, if it is not completely soft, cook a little longer.
- Just before serving add parsley, basil and rocket.
- Serve with focaccia bread (with roasted garlic and rosemary with olives or tomatoes and Parmesan cheese).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 3 servings | |
| Calories 215 | |
| Calories from Fat 124 | 58% |
| Total Fat 14.0g | 18% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 187mg | 8% |
| Potassium 505mg | 14% |
| Total Carbs 15.85g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 10.83g | 7% |
| Protein 2.26g | 4% |
