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Octopus Salad Recipe
|Baby octopus||2 Pound, cleaned|
|Dried red chili pepper||1|
|Red bell pepper||To Taste, diced|
|Chopped italian parsley||1⁄2 Cup (8 tbs)|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Roma tomatoes||3 , skinned, seeded, and diced (Italian Plum Tomato)|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon (Juice Extracted From 2 Lemons)|
|Freshly ground pepper||To Taste|
|Arugula||2 Bunch (200 gm)|
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
Add the chile, bring to a simmer, and cook until tender, about 20 to 30 minutes.
Remove from the heat and drain.
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.