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Linda Jones: "would make it again added a little tarragon ..." Read More
6Ingredients
55Minutes
220Calories
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Description
This Spanish recipe offers tender pieces of octopus which are seasoned to perfection. Salt is added to the octopus to make a savory taste. After the potatoes are cooked in water they become soft and combine well with the octopus.
Ingredients
US|METRIC
4 SERVINGS
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Directions
- To tenderize the octopus, beat it with a meat tenderizer before cooking, or freeze for 2 days in a plastic bag and defrost it slowly.
- In plenty of boiling water with coarse salt, introduce the octopus once, pull it out, put it back in the water, put it back out again, then put it back in and cook for 22-25 minutes. It should be tender when it is done. Let it cool.
- Cook the potatoes in water with salt for about 20 minutes. They should be soft when they are done.
NutritionView More
220Calories
Sodium8% DV200mg
Fat9% DV6g
Protein37% DV19g
Carbs7% DV21g
Fiber12% DV3g
Calories220Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol55mg18% |
Sodium200mg8% |
Potassium490mg14% |
Protein19g37% |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber3g12% |
Sugars1g2% |
Vitamin A30% |
Vitamin C50% |
Calcium8% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.