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Portuguese Roasted Octopus

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.521
Energy (kCal)648.861
Carbohydrates (g)38.5096
Total fats (g)55.3412
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 400°F. | 2. Combine all of the spices, onions, garlic, oil and wine in a large roasting pan with a lid. | 3. Cut up the octopus tentacles into large 3 inch pieces, removing any excess skin. Separate the skin from the head by pulling it apart, then cut into large pieces. (Make sure you remove the mouth & bone from the head). | 4. Wash thoroughly, then add to the roasting pan. | 5. Roast uncovered for approximately 1 hour. Cover then roast for another hour. | 6. When the octopus is tender, add the potatoes and cook for another hour, or so. If the sauce is drying, you can add either more wine or some water. | 7. The cooking time will vary depending on the size and thickness of the octopus. Adjust the time accordingly. | 8. Taste the potatoes, then add more salt, or more spices if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    octopus kg - - - -
    onion 2 chopped 128.0 29.888 3.52 0.32
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    red wine 1 1/2 - 2 cups - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    sauce 1 -2 teaspoon 0.0 0.0 0.0 0.0
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    paprika 1 1/2 1/2 9.729 1.8627 0.4878 0.4447
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    salt 1/4 teaspoon - - - -
    potato 8 peeled quartered - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0

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



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