Spring Octopus
Sara Martinez
A tasty recipe to share at the beach or on a summer day, if you like squid with a touch of spiciness, this recipe is ideal for you.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
33
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 1 kilo octopus, clean and ink-free
  • 1 carrot, medium, sliced into julienne
  • 1 leaf leek, sliced into julienne
  • 1 stem celery, sliced into julienne
  • 1 onion, medium, sliced into julienne
  • 1 sprig chives
  • 200 grams red bell pepper, sliced into julienne
  • 6 cloves garlic, crushed
  • 2 tablespoons vegetable oil
  • salt, and pepper to taste
  • baby corn, green onions (optional)
Preparation
30 mins
1h
Low
  • Heat a pan with a little oil.
  • Add the onion and garlic, cook until they turn golden.
  • Incorporate the sliced vegetables. Grill the whole corn and add to the pan.
  • While the vegetables are sautéing, place the octopus in a pot of boiling water. Leave on the heat for 5 minutes or until the tentacles curl slightly. Be careful not to overcook, as it may become chewy.
  • Cut the octopus into small pieces. Place in the pan with the rest of the vegetables. Season with salt and pepper to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by