Galician-Style Octopus is a tasty dish of Spanish origin made with octopus, tomato pulp, garlic, rosemary, chili, white wine, lemon, parsley, olive oil, and salt.
Wash the octopuses thoroughly and cut them into pieces
In an earthenware pot, brown the garlic and rosemary, remove them, and add the octopuses to the pot
Sauté over high heat for 5 minutes, turning them
Pour in the wine, let it evaporate, then add the tomato and chili
Cook for about 1 hour on 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
Spagna
| Energy (kcal) | 45.32 |
| Carbohydrates (g) | 2 |
| of which Sugars (g) | 1.98 |
| Fat (g) | 0.73 |
| of which Saturates (g) | 0.3 |
| Protein (g) | 7.53 |
| Fiber (g) | 0.38 |
| Sale (g) | 0.16 |
