Photo: K8
Charred Octopus with Peach, Arugula and Aged Balsamic
15 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
292
Calories
5g
Protein
15g
Fat
40g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Peach | 1 medium (150g) | 59 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Octopus | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 small onion, peeled and quartered
- 1 small celery stalk, sliced on the bias
- 1/2 small carrot, peeled and sliced on the bias
- 1 3–ounce piece prosciutto
- 2 fresh Italian parsley sprigs
- 3 garlic cloves, cut in half
- 1/2 teaspoon cayenne pepper
- 8 cups water, approx.
- 2 pounds octopus, head removed and tentacles separated
- 2 tablespoons olive oil
- -fine sea salt and freshly ground black pepper
- 1/2 cup baby arugula
- 1 peach, halved, pitted, and thinly sliced
- 4 tablespoons aged (at least 8 years) balsamic vinegar
- 1 lemon, cut in half
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes