Pan Seared Octopus and Sweet Chilli Sauce
with zucchini and shishito peppers with fresh herbs
Informations supplémentaires
40 min.
|
992 kcal
|
intermediate
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|
Printable version
1. Setup
Preheat the oven to 425°F. Peel and cut the potatoes into cubes of about 1 cm. Slice the zucchini in 4 lengthwise then cut these quarters into 3 or 4 chunks depending on the length of the zucchini. Coarsely chop the cilantro and parsley. Zest the lime.
2. Roast the vegetables
On a baking sheet lined with parchment paper, add the shishito peppers and zucchini chunks. Add a drizzle of olive oil and cook in the oven until the vegetables are nicely colored, about 15-20 minutes.
3. Cook the octopus
In a skillet over medium heat, heat a drizzle of olive oil. Add the octopus and color for about 2 minutes on each side. Remove from the skillet. In the same skillet, add the potato cubes. Cook 3-5 minutes until lightly browned.
4. Add the sauce
Add the Biquinho Chilli Sauce and simmer for about 8-12 minutes until the potatoes are tender. Add the octopus, mix gently and simmer for 2 minutes.
5. Mix the vegetables
Remove the vegetables from the oven. Mix in a bowl with the cilantro, parsley, zest, lime juice and a pinch of salt. Serve in a dish to share.
6. Plate your dish
Arrange the octopus and potatoes in a bowl and serve with plain yogurt to taste. Serve with the vegetables. Bon appétit!
300gOctopus
400mlBiquinho romesco sauce
500gYellow Potato(es)
1unitGreek Yogourt 2%
200gShishito pepper
3unitZucchini(s)
1unitCoriander and Parsley
2unitLime
What you need
pan, tongs, sheet pan
992 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
78g
26%
fat
50g
77%
cholesterol
3mg
1%
fiber
12g
48%
protein
61g
saturated
6g
30%
sodium
72mg
3%
sugar
28g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg