Sautéed baby octopus and vegetables is a tasty main course typical of Mediterranean cuisine. The tender and flavorful baby octopus are sautéed with vegetables and seasoned with garlic and parsley. A simple and quick dish to prepare, perfect for a light lunch or a dinner rich in flavors.
Boil the cauliflower florets until al dente and separately boil the potatoes, starting them in cold water
Meanwhile, clean the baby octopus by removing the beak and eyes, then gut them
Peel the potatoes, cut them into cubes, and sauté them in a pan with 3 tablespoons of hot oil along with the cauliflower florets and 1 clove of garlic
At the same time, cook the baby octopus by sautéing them in a large pan with 2 cloves of garlic and 3 tablespoons of hot oil
When both the vegetables and the mollusks are almost ready, combine everything in a pot, keep on the heat for 2 minutes, and season with a little salt, pepper, and chopped parsley
Pan
Italia
| Energy (kcal) | 97.55 |
| Carbohydrates (g) | 5.29 |
| of which Sugars (g) | 1.55 |
| Fat (g) | 7.44 |
| of which Saturates (g) | 1.07 |
| Protein (g) | 1.56 |
| Fiber (g) | 2.12 |
| Sale (g) | 0.01 |
