Spanish Octopus and Potatoes - Pulpo Con Cachelos Recipe

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Spanish Octopus and Potatoes - Pulpo Con Cachelos
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Ingredients:

Directions:

  1. Freezing octopus tenderizes it. No need to beat it. Blanch the thawed octopus in boiling water for one minute. Drain. Bring another pan of water to a boil with the slice of onion and the bay leaves. Add the octopus and let it cook at a simmer for about one hour. It should be tender, just a little chewy. Remove and let it cool slightly. When cool enough to handle, slide off the pinkish skin and discard. (Optional. Many prefer to leave the skin.)
  2. Cut the potatoes in half and add them to the same water in which the octopus cooked and cook them until tender. With scissors, cut the octopus into bite size pieces. Arrange them on wooden plates with the potatoes. Sprinkle with salt, paprika, garlic, and drizzle with the oil. Serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 343.25 Kcal (1437 kJ)
Calories from fat 144.06 Kcal
% Daily Value*
Total Fat 16.01g 25%
Cholesterol 75.54mg 25%
Sodium 362.03mg 15%
Potassium 469.1mg 10%
Total Carbs 26.9g 9%
Sugars 5.43g 22%
Dietary Fiber 4.39g 18%
Protein 24.93g 50%
Vitamin C 3.1mg 5%
Vitamin A 1.3mg 43%
Iron 10.8mg 60%
Calcium 108.6mg 11%
Amount Per 100 g
Calories 102.97 Kcal (431 kJ)
Calories from fat 43.22 Kcal
% Daily Value*
Total Fat 4.8g 25%
Cholesterol 22.66mg 25%
Sodium 108.61mg 15%
Potassium 140.73mg 10%
Total Carbs 8.07g 9%
Sugars 1.63g 22%
Dietary Fiber 1.32g 18%
Protein 7.48g 50%
Vitamin C 0.9mg 5%
Vitamin A 0.4mg 43%
Iron 3.2mg 60%
Calcium 32.6mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.4
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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