Galician-style Octopus is a flavorful Spanish dish made with octopus, tomato pulp, garlic, rosemary, chili, white wine, lemon, parsley, olive oil, and salt.
Wash the octopus thoroughly and cut into pieces
In an earthenware pot brown the garlic and rosemary, remove them and add the octopus to the pot
Sauté over high heat for 5 minutes, turning them
Pour in the wine and let it evaporate, then add the tomato pulp and chili powder
Cook for about 1 hour over low heat with the pot covered
Stir often
At the end of cooking adjust the salt, sprinkle with parsley and serve with lemon wedges
Pan
Bowl
Knife
Spain
| Energy (kcal) | 38.78 |
| Carbohydrates (g) | 2.37 |
| of which Sugars (g) | 2.34 |
| Fat (g) | 0.59 |
| of which Saturates (g) | 0.22 |
| Protein (g) | 5.77 |
| Fiber (g) | 0.62 |
| Sale (g) | 0.12 |
