Octopus cocktail

60 min
Type of dish: Shellfish
Temperature: Cold, Room temperature
Seasonal period: All year
Allergens:
Crustacean
Crustacean
Molluscs
Molluscs
Ingredients for 5 portions
Ingredients for portions/units
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
g
Proteins
8.72
g
Lipids
20.93
g
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.