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Pan Seared Octopus and Sweet Chilli Sauce

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Pan Seared Octopus and Sweet Chilli Sauce

with zucchini and shishito peppers with fresh herbs

Informations supplémentaires
40 min. | 992 kcal | intermediate | Signature | 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