Octopus cocktail

60 min

Type of dish: Shellfish

Temperature: Cold, Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Lettuce 0.5 ud

Frozen octopus no. 1 0.25 kg

Langoustine 0.075 kg

Onion 0.05 kg

Red pepper 0.1 kg

Green pepper 0.1 kg

Salad tomato 0.1 kg

Potatoes 0.25 kg

Intense olive oil 0.1 l

Table salt 0.015 g

Elaboration

Cook the octopus in boiling water until soft (about 45 minutes for a 5 kg octopus). Once cold, cut into 1cm cubes.
Boil the potato, peel and cut it into 1 cm cubes.
Cook the prawns, drain and peel and cut them into three parts.
Chop the onion into brunoise.
Cut the tomato, the green pepper and the red pepper into 1cm cubes.
Wash the lettuce.
Mix all the ingredients together (except the lettuce), season with intense olive oil, salt and some vinegar. Store in the fridge.

ASSEMBLY

Make a crown with the lettuce on the plate and with a ring, place the octopus cocktail in the centre.
Use whole prawns to decorate.

Nutritional information (1 portion)

Energy

271.07

kcal

Carbohydrates

10.84

Proteins

8.72

Lipids

20.93

Fiber 1.96 g

Saturates 3.51 g

Monounsaturated fatty acids 14.3 g

Polyunsaturated fatty acids 2.5 g

Cholesterol 38.2 mg

Calcium 114.59 mg

Iron 1.94 mg

Zinc 1.39 mg

Vitamin A 156.06 ug

Vitamin C 42.53 g

Folic acid 21.19 ug

Salt (Sodium) 212.36 mg

Sugars 2.78 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.