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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Freezing octopus tenderizes it. No need to beat it. Blanch the thawed octopus in boiling water for one minute. Drain. Bring another pan of water to a boil with the slice of onion and the bay leaves. Add the octopus and let it cook at a simmer for about one hour. It should be tender, just a little chewy. Remove and let it cool slightly. When cool enough to handle, slide off the pinkish skin and discard. (Optional. Many prefer to leave the skin.) | 2. Cut the potatoes in half and add them to the same water in which the octopus cooked and cook them until tender. With scissors, cut the octopus into bite size pieces. Arrange them on wooden plates with the potatoes. Sprinkle with salt, paprika, garlic, and drizzle with the oil. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
octopus meat	3 1/4	lb	cooked thawed	1311.2696	0.0	291.7207	7.3667
onion	1	slice		15.2	3.5492	0.418	0.038
bay leaf	2			-	-	-	-
potato	2 1/4		peeled sized	-	-	-	-
salt	1	teaspoon	coarse	-	-	-	-
paprika	1 1/2	1/2	smoked	9.729	1.8627	0.4878	0.4447
garlic clove	2		chopped	1311.2696	0.0	291.7207	7.3667
olive oil	1/2	cup		954.72	0.0	0.0	108.0

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