Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- =
- • 1200 grams Octopus
- • 400 grams Potatoes
- • 2 medium sized Onions
- • 2 Leeks
- • 2 cloves of Garlic
- • 8 ounces Red Wine
- • 2 Bay Leaves
- • Thyme to taste
- • Cornstarch
- =
Directions
In a pressure cooker, heat the olive oil, add the garlic and onion and simmer. Add bay leaves and the raw octopus (cut into thick slices). Add red wine, stir, cover, bring to a boil and cook for 10 minutes on high heat. Boil the unpeeled potatoes, cool and cut into quarters. Add sliced leeks and sauté in olive oil. Season with salt, pepper and thyme. Thicken the wine sauce with a little cornstarch. Make a bed of potatoes and leeks and place the octopus on top. Pour the red wine sauce over the octopus and vegetables. Garnish with twigs of Thyme. Serve with young Port wine.