For the octopus:
Cook the octopus (water with salt, white onion, bay leaf, and clove) until well cooked (pierce the thickest part with a skewer), let it cool, and cut the tentacles, grill them with oil and salt.
For the guacamole:
Place the pitted avocado in the thermomix and blend with lime and salt.
For the pico de gallo:
Chop the onion and tomato into small cubes, mix with lime, oil, and salt.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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