Octopus in parchment paper with garlic, honey and balsamic!
Octopus in parchment paper with garlic, honey and balsamic!
- After washing and cleaning the octopus, put it in a deep frying pan with a bay leaf and 2–3 peppercorns, without any water at all. Cover the pan and simmer over very low heat for 20 minutes, so that it releases its own juices.
- Prepare four large pieces of parchment paper. Distribute the octopus among each one, scatter over a little garlic, the honey and the vinegar, a spoonful of the broth that the octopus released in the pan, a bay leaf, peppercorns and a little olive oil.
- Close each piece of parchment paper, forming little parcels. Tie them with kitchen twine and place them in a baking tray.
- Bake in the oven at 180 °C for 30 minutes.
- Fresh or frozen octopus (about 1 kilo)
Do not salt your food before tasting it, since just 90 g of octopus covers 16% of the daily intake of sodium. This is why people with high blood pressure must be especially careful.
Octopus is an excellent source of vitamin B12, which contributes to the creation of red blood cells and to maintaining the normal function of the central nervous system. During the fasting period (and not only) octopus is a very good choice of protein, while it is at the same time a rich source of iron.
Energy / Calories: 480kcal Carbohydrate: 22 g Protein: 75 g Fat: 9 g
Vitamin B12: 832%* Vitamin B6: 83% Vitamin B3: 47% Vitamin C: 35% Selenium: 320% Iron: 134% Copper: 93% Magnesium: 38% Zinc: 56% Phosphorus: 70% Calcium: 27%
* Percentage of the Recommended Daily Intake based on 2000 kcal