INGREDIENTS for 4/6 pax
2 1/4 pounds (1 k) octopus -- ideally small octopus or medium size
un litre of water
6 tbs extravirgin olive oil
1 minced clove of garlic
4 medium potatoes ( already boiled with their skin) chopped in cubes
6 sundried tomatoes ( you should keep them in the water to be tender)
100 gr of rucola
wild fennel flowers or fennel seeds finelly chopped
white vinegar or balsamic......up to you
Salt & freshly ground pepper
salt as you want.....
Clean the octopus bring it to a boil, cover it, and simmer the octopus until it's fork tender.
Drain the octopus, trim the suckers from the tentacles, and dice the octopus, putting the pieces in a bowl with the rest of the ingredients.
Octopus (cooked, moist heat), 3 oz. (84.9g)
Total Fat: 1.7g
Excellent source of: Iron (8.1mg), Selenium (76mcg), and Vitamin B12 (30.6mcg)*Good source of: Zinc (2.8mg)
Octopus provides 0.314 grams of omega-3 fatty acids, derived from EPA (0.152g) and DHA (0.162 grams), per 100 grams of octopus.