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Ingredientes
- 1 med Octopus
- 1 med Onion, minced, *Or possibly*
- 5 x (scallions, minced)
- 1/3 c. Extra virgin olive oil
- 1 c. Dry red wine
- 1 bn Fennel, minced
- 4 x Tomatoes (fresh or possibly canned) peeled, seeded & minced
- Â Â Salt & freshly grnd pepper
Direcciones
- Beat, lb. and rub the octopus from 20 to 30 min on a rough stone surface. The octopus will feel softer and will secrete a grayish liquid after pounding. Wash thoroughly, then drain and cook in a covered pan without adding water till the octopus turns bright pink-red and feels tender. Using a sharp knife, cut into rounds the width of a small finger.
- Heat the oil in a tsikali or possibly any pot, add in the onion, and cook till translucent/soft and soft. Add in the round octopus slices to the onion and pour in the wine, and simmer for 15 min. Put the fennel and tomatoes on top of the octopus, season with salt and pepper to taste, and give the pot a good shake to mix. Cover and simmer till the octopus is fork-tender
- (approximately 45 to 50 min). Serve hot or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 161 | 67% |
| Total Fat 18.22g | 23% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Potassium 419mg | 12% |
| Total Carbs 9.13g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.9g | 2% |
| Protein 1.33g | 2% |
