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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cuisine: Californian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Ctopus With Garlic - Polipi Veraci All'Aglio

Date Added: December 21, 2009


2 Unit Octopus
1/4 Cup Olive Oil or corn oil
5 Unit Cloves Of Garlic crushed (up to 3)
1 Unit Bay Leaf crumbled
1/2 Teaspoon Cumin Seed ground
1 Unit Salt approximately
1 Green Bell Pepper chopped
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1. Cut out the eyes and mouth of the octopus.

2. Remove the ink sac and internal bone. Cut off the tough points in the tentacles.

3. Put each octopus on a board and beat them well to break the fibers and make the meat more tender.

4. Wash them in running water until they are very white; do not dry but put them in an earthen- ware dish and season with oil, flavored with garlic, bay leaf and cumin seeds.

5. Cover the dish tightly with a sheet of waxed paper or foil tied around the top with string.

6. Put the dish over a very low heat between 1 and 2 hours, according to the size of the octopus.

7. When they are tender, drain them, season with additional oil, salt, green pepper, rosemary leaves and parsley.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Shellfish, Bell Pepper, Garlic, Olive Oil allergies.
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