Copyright John Paul Urizar
www.johnpaulurizar.com.au
Another fast growing robust species, octopus is extremely rich in iron and unlike most seafood, octopus is extremely inexpensive. This recipe uses medium sized octopus, which, when combined with the flavours of the Mediterranean, makes a delicious protein rich dish as satisfying as any other using meat.
Place the celery, carrot, onion, fennel, bay leaves and peppercorn in a large pan with the water and vinegar and bring to the boil. Add the octopus and cook for 30 minutes to 1 hour depending on the size of the octopus. The octopus is tender when you can easily slide a knife through the thickest part of its tentacles.
Remove the octopus from the liquid and cut it into small pieces approx 5mm long.
Combine the octopus in a bowl with the tomatoes, green olives, garlic, chilli, olive oil and thyme.
Note: Reserve the octopus juice and use it to make soup.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 1 hr |
| Ready in: | 1 hr 10 mins |
Suitable for: |
|
| Dinner, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 1910 kj |
| Calories | 457 kcal |
| Fat | 15.9 g |
| Saturated Fat | 2.6 g |
| Total Carbohydrate | 9 g |
| Total Protein | 65.8 g |
| Fibre | 5.8 g |
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