Spring Octopus
Sara Martinez
A rich recipe to share on the beach or a summer day, if you like calamari with a spicy touch, this recipe is ideal for you.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 kilo octopus, clean and without ink
  • 1 carrot, julienne cut
  • 1 leaf leek, cut in julienne
  • 1 stem celery, cut in julienne
  • 1 onion, julienne cut
  • 1 sprig chives
  • 200 grams red bell pepper, cut in julienne
  • 6 cloves garlic, Crushed
  • 2 tablespoons vegetable oil
  • salt, and pepper to taste
  • baby corn, Chambray (optional)
Preparation
30 mins
1h
Low
  • Heat a pan with a little oil.
  • Add the onion and garlic, cook until golden brown.
  • Incorporate vegetables cut in julienne. Grill the whole elotitos and add to the pan.
  • While the vegetables are frying, place the octopus in a pot with boiling water. Leave the fire for 5 minutes or until the tentacles roll a little. Take care not to pass yourself as it may remain chewy.
  • Cut the octopus into small pieces. Place in the pan with the rest of the vegetables. Salpimenta to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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