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Galician-style octopus is a tasty dish of Spanish origin prepared with octopus, tomato pulp, garlic, rosemary, chili pepper, white wine, lemon, parsley, olive oil and salt.




Wash the octopuses carefully and cut them into pieces
In a clay pot, brown the garlic and rosemary, remove them and pour the octopuses into the pot
Brown them over high heat for 5 minutes, turning them over
Moisten with the wine, let it evaporate, add the tomato and the chili pepper
Cook for about 1 hour over low heat with the pot covered
At the end of cooking, adjust the salt, sprinkle with parsley and serve with lemon wedges
Pan
Bowl
Knife
Spagna
| Energy (kcal) | 57.45 |
| Carbohydrates (g) | 4.26 |
| of which sugars (g) | 1.93 |
| Fat (g) | 0.82 |
| of which saturates (g) | 0.14 |
| Protein (g) | 8.18 |
| Fibre (g) | 1.09 |
| Salt (g) | 0.29 |




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