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Rating: 4.6/5 (7 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Hard
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 404
% Daily Value**
Total Fat 17g
Saturated Fat 3g
Unsaturated Fat 2g
Cholesterol 163mg
Sodium 783mg
Total Carbohydrate 9g
Dietary Fiber 0g
Sugars 0g
Protein 51g
Vitamin A  11%Vitamin C  32%
Calcium  19%Iron  101%
Potassium  35%Vitamin E  20%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Octopus with Garlic (Polipi Veraci All'aglio)

Recipe Tags: Seafood Recipes

Date Added: June 11, 2009


1 Bay Leaf
1 Bell Pepper chopped
5 Cloves Of Garlic crushed
1/2 Teaspoon Cumin Seed
1/4 Cup Olive Oil
2 Octopus (about 1 1/2 pounds each)
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1. Cut out the eyes and mouth of the octopus. Remove the ink sac and internal bone. Cut off the tough points in the tentacles. Put each octopus on a board and beat them well to break the fibers and make the meat more tender. Wash them in running water until they are very white.

2. Do not dry but put them in an earthenware dish and season with oil, flavored with garlic, bay leaf and cumin seeds. Cover the dish tightly with a sheet of waxed paper or foil tied around the top with string.

3. Put the dish over a very low heat for 1 to 2 hours, according to the size of the octopus. When they are tender, drain them, season with additional oil, salt, green pepper, rosemary leaves and parsley. Serve in a tureen.

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Dietary Notes:
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is high in Vitamin C with 32% of your daily recommended intake per serving. This recipe is high in Vitamin E with 20% of your daily recommended intake 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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