Octopus Salad Recipe

Summary

Preparation Time5 MinDifficulty LevelEasy
CourseMethod

Ingredients

 Baby octopus2 Pound, cleaned
 Dried red chili pepper1
 Red bell pepper To Taste, diced
 Chopped italian parsley1⁄2 Cup (8 tbs)
 Chopped fresh basil1⁄4 Cup (4 tbs)
 Roma tomatoes3 , skinned, seeded, and diced (Italian Plum Tomato)
 Chopped scallions1⁄4 Cup (4 tbs)
 Garlic3 Clove (15 gm), minced
 Olive oil1⁄2 Cup (8 tbs)
 Lemon juice2 Tablespoon (Juice Extracted From 2 Lemons)
 Salt To Taste
 Freshly ground pepper To Taste
 Arugula2 Bunch (200 gm)

Nutrition Facts

Serving size: Complete recipe

Calories 2037 Calories from Fat 1054

% Daily Value*

Total Fat 119 g183.3%

Saturated Fat 17.2 g86%

Trans Fat 0 g

Cholesterol 435.5 mg

Sodium 2706.2 mg112.8%

Total Carbohydrates 87 g28.9%

Dietary Fiber 13.4 g53.5%

Sugars 30 g

Protein 159 g317.3%

Vitamin A 244.2% Vitamin C 281.7%

Calcium 88.6% Iron 298.4%

*Based on a 2000 Calorie diet

Directions

Place the octopus in a large saucepan and cover with water.
Add the chile, bring to a simmer, and cook until tender, about 20 to 30 minutes.
Remove from the heat and drain.
Let cool.
Slice the octopus into bite-size pieces.
Toss with the remaining ingredients except the arugula.
The salad is best when allowed to marinate for a few hours or overnight.
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