Galician style made octopus casserole

Ingredients for 5 portions
Ingredients for portions/units
Boiled octopus 0.12 kg
Potato 0.06 kg
Coarse salt 1.0 kg
Elaboration

For boiled octopus

For the potatoes:

  • Wash and boil the potatoes with the skin on in plenty of cold water and salt for 25 minutes. 
  • Once boiled let them cool, peel and cut.

SET UP

  • Cut the octopus into slices and season, together with the potatoes, with coarse salt, paprika and extra virgin olive oil.
  • Place in the dish and decorate with microgreens.
Nutritional information (1 portion)
Fiber 0.14 g
Saturates 1.06 g
Monounsaturated fatty acids 4.29 g
Polyunsaturated fatty acids 0.73 g
Cholesterol 11.52 mg
Calcium 35.27 mg
Iron 0.47 mg
Zinc 0.44 mg
Vitamin A 19.22 ug
Vitamin C 1.71 g
Folic acid 5.79 ug
Salt (Sodium) 77788.31 mg
Sugars 0.1 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.