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503 kcal
15 min.
Octopus in olive oil with garlic, parsley and tomatoes

Recipe for Octopus in olive oil with garlic, parsley and tomatoes

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x portion

NaN g

503 kcal

x g

1 kcal

503.1
Calories
47.3g
Prot.
31.7g
Fat
7.9g
Carbs

Ingredients (servings):

2

Converted ingredients are going to appear on the shopping list

  • Octopus5× piece (500 g)
  • Tomatoes cherry18× piece (360 g)
  • Olive oil5.5× tablespoon (55 g)
  • Lemon0.5× piece (40 g)
  • Parsley, fresh20× leaf (20 g)
  • Garlic3× clove (15 g)
  • Salt4× pinch (2 g)
  • Pepper, black1× pinch (1 g)
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How to make Octopus in olive oil with garlic, parsley and tomatoes

  1. 1. Wash the octopus then gently dry it with paper towels.

  2. 2. Lightly fry the chopped garlic and parsley in oil in a pan, then add the tomato halves. Fry everything together for around 10 minutes on a medium heat, stirring occasionally to prevent the ingredients from burning, until the tomatoes start to shed juice.

  3. 3. Fry the octopus on both sides in a grill pan greased with olive oil. Season lightly with salt and pepper.

  4. 4. Put the tomato juice on a plate, with the grilled octopus beside it. Serve with a piece of lemon.

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