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Toula's Octopus

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)149.015
Energy (kCal)2728.9726
Carbohydrates (g)21.9875
Total fats (g)226.3941
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean the octapus (my fishmonger does this for me), separate the sack from the body and cut away and discard the portion with the eyes (unless your finshmonger does this). Make sure the suckers are perfectly clean, running them under running water and using a vegetable brush. This is easy but time-consuming. | 2. Once that is done, just put all the ingredients into a pan, cover and cook slowly over a low heat until it is tender, so that you can easily insert a paring knife. | 3. Cut it all up into bite-sized portions and serve. | 4. It goes well with the contrast of a Greek lettuce salad (maroulisatata): just one cos (or in USA romaine) lettuce and a bunch of spring onions (scallions/'kremmydakia'), very finely sliced and finely chopped dill (freeze dried dill will do); dress with salt, olive oil and the juice of half a lemon. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    octopus 1 kg 819.5326 21.9875 149.015 10.3941
    olive oil 1 cup should 1909.44 0.0 0.0 216.0
    red wine 1 cup - - - -
    bay leaf 1 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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