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Recipe by
Drowned baby octopuses are a delicious fish dish typical of Mediterranean tradition. The baby octopuses are cooked in a tasty tomato sauce enriched with olive oil, garlic and chili pepper. White wine adds a touch of acidity to the dish, while chopped parsley gives freshness to the whole. This recipe is perfect to enjoy both as an appetizer and as a main course.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Put the oil, garlic, chili pepper and baby octopuses into the bowl and cook: 20 minutes at 100 degrees speed 1
Step 2 of 5: Pour in the white wine and let it evaporate for 2 minutes
Step 3 of 5: Add the tomato pulp and finish cooking for another 5 minutes at 100 degrees speed 1, adding salt to taste
Step 4 of 5: At the end of cooking add the chopped parsley
Step 5 of 5: Cooking time may vary because it depends on the quality of the fish
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Molluscs
In gray: not detectedDetected
| Average values | Per serving161 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,301 kJ311 kcal | 807 kJ193 kcal |
| Fat | 23.75 g | 14.73 g |
| of which saturated fatty acids | 3.4 g | 2.11 g |
| Carbohydrates | 2.87 g | 1.78 g |
| of which sugars | 0.11 g | 0.07 g |
| Fibre | 0.03 g | 0.02 g |
| Protein | 19.4 g | 12.03 g |
| Salt | 0.5 g | 0.31 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
