Octopus and potato carpaccio
Allergens:
Ingredients for 5 portions
Calculate portions
Potato
0.208 kg
Coarse salt
0.008 kg
Sweet paprika
0.417 g
Chilli pepper
0.208 g
Arbequina olive oil
0.083 l
Boiled octopus
0.833 kg
Frozen octopus no. 1
0.833 kg
Elaboration
For the boiled octopus:
- Place the octopus tentacles in lots of 4 and make tight rolls with cling film.
- Leave in the fridge for a minimum of 2 hours.
For the potatoes:
- Wash and cook the potatoes in plenty cold water with salt.
- Once cooked, cool and peel.
ASSEMBLY
- Cut the octopus and the potato in the cold meat cutter or with a very sharp knife, as thin as possible.
- Place the potato on the base of the plate and season with coarse salt.
- Place the octopus on top and season again with coarse salt, sweet paprika, chilli pepper and extra virgin olive oil.
- It may be decorated with dried cherry tomato, potato chips, wild asparagus, flowers, Modena vinegar, etc.
Nutritional information (1 portion)
Energy
263.78
kcal
Carbohydrates
6.01
g
Proteins
18.32
g
Lipids
18.44
g
Fiber
0.48
g
Saturates
3.16
g
Monounsaturated fatty acids
12.07
g
Polyunsaturated fatty acids
2.39
g
Cholesterol
80.0
mg
Calcium
242.45
mg
Iron
3.04
mg
Zinc
2.95
mg
Vitamin A
124.22
ug
Vitamin C
5.93
g
Folic acid
30.94
ug
Salt (Sodium)
1256.62
mg
Sugars
0.34
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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