Galician style made octopus casserole

50 min

Type of dish: Appetizers and canapes, Shellfish

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Boiled octopus 0.12 kg

Potato 0.06 kg

Coarse salt 1.0 kg

Sweet paprika 0.2 g

Hojiblanca olive oil 0.03 l

Frozen octopus no. 1 0.12 kg

Elaboration

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)

Energy

74.53

kcal

Carbohydrates

1.73

Proteins

2.73

Lipids

6.27

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.

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