Pkklei Octopus Recipe
Ingredients
| Octopus | 2 Pound (1 Small Sized) | |
| Olive oil | 1⁄2 Cup (8 tbs) | |
| White wine vinegar | 1⁄4 Cup (4 tbs) | |
| Lemon | 1⁄2 , juiced | |
| Minced parsley | 1 Tablespoon | |
| Marjoram | 1⁄2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1729 Calories from Fat 1043
% Daily Value*
Total Fat 118 g181.3%
Saturated Fat 17 g85.1%
Trans Fat 0 g
Cholesterol 435.5 mg145.2%
Sodium 2501.3 mg104.2%
Total Carbohydrates 26 g8.6%
Dietary Fiber 2.9 g11.6%
Sugars 0.3 g
Protein 136 g272.8%
Vitamin A 56.7% Vitamin C 148.7%
Calcium 57.4% Iron 289.8%
*Based on a 2000 Calorie diet
Directions
Wash octopus thoroughly, drain, and cook in skillet without water until it becomes bright pink.
Cut into bite size pieces.
Make a salad dressing of the olive oil, vinegar, lemon juice, parsley, marjoram, salt, and pepper.
Mix well.
Pour over octopus and store in the refrigerator in a covered container for 5 days before serving.
Serve cold as an appetizer.
Chef
