
Sautéed Baby Octopus and Vegetables
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.
Ingredients
- Baby octopus
500G500G - Cauliflower florets
200G200G - Potatoes
200G200G - Garlic
3Cloves3Cloves - Chopped parsley
1Tablespoon1Tablespoon - Olive oil
6Tablespoons6Tablespoons - Saltto taste
- Pepperto taste
Preparation
- STEP 1 OF 5
Boil the cauliflower florets until al dente and separately boil the potatoes, starting them in cold water
- STEP 2 OF 5
Meanwhile, clean the baby octopus by removing the beak and eyes, then eviscerate them
- STEP 3 OF 5
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
- STEP 4 OF 5
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
- STEP 5 OF 5
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
Suggestions
Pan
General Information
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins1.56g·10%
- Carbohydrates5.29g·32%
- Fats7.44g·45%
- Fibers2.12g·13%