Octopus and potato carpaccio
Ingredients for 5 portions
Calculate portions
Potato
0.208 kg
Coarse salt
0.008 kg
Sweet paprika
0.417 g
Chilli pepper
0.208 g
Arbequina olive oil
0.083 l
Boiled octopus
0.833 kg
Frozen octopus no. 1
0.833 kg
Elaboration
Para el pulpo cocido:
-
Colocar los tentáculos del pulpo cocido de 4 en 4 y hacer dos rulos con film de cocina bien apretados.
-
Dejar en cámara un mínimo de 2 horas.
Para las patatas:
- Lavar y cocer las patatas con piel en abundante agua fría y con sal.
- Una vez cocidas, enfriar y pelar.
MONTAJE
- Cortar el pulpo y la patata en la cortadora de fiambres o con un cuchillo bien afilado lo más fino posible.
- Colocar la patata de base en el plato y condimentarla con sal gorda.
- Sobre ella, disponer el pulpo y volver a condimentar con sal gorda, pimentón dulce y picante y aceite de oliva virgen extra.
- Se puede decorar con un tomate cherry seco, crujientes de patata, espárrago triguero, flores, vinagre de módena, etc.
Nutritional information (1 portion)
Energy
267.31
kcal
Carbohydrates
6.75
g
Proteins
18.39
g
Lipids
18.46
g
Fiber
0.54
g
Saturates
3.16
g
Monounsaturated fatty acids
12.07
g
Polyunsaturated fatty acids
2.4
g
Cholesterol
80.0
mg
Calcium
242.73
mg
Iron
3.05
mg
Zinc
2.96
mg
Vitamin A
124.22
ug
Vitamin C
6.67
g
Folic acid
32.08
ug
Salt (Sodium)
1257.13
mg
Sugars
0.38
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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