Octopus cocktail
Calories: 868.3kcal
Servings 4 serves
Ingredients
- 700 g octopus cooked
- ½ red pepper
- 2 egg cooked
- 1 green pepper
- 1 spring onion
- 2 tomatoes peeled and sliced
- 300 g olive oil extra virgin
- 150 g Sherry vinegar
- salt
Step by step instructions
- Cut the octopus into small pieces and place in a deep dish.
- Finely chop the onion and peppers.
- Peel the eggs, reserve the yolks and chop the whites.
- Peel the tomatoes and cut them into small cubes.
- Put the onion, peppers, tomatoes and egg whites on the octopus. Add salt.
- Mix well, but gently.
- Prepare the vinaigrette with the extra virgin olive oil, sherry vinegar, egg yolks and a little salt.
- Whisk until they are all well mixed together.
- Pour the vinaigrette over the cocktail, mix, cover and leave to rest for several hours in the refrigerator.
- Remove from the fridge at least 20 minutes before serving.
Nutrition
Calories: 868.3kcal | Carbohydrates: 10.18g | Protein: 29.5g | Fat: 78.82g | Saturated Fat: 11.39g | Trans Fat: 0.01g | Cholesterol: 154.68mg | Sodium: 1310.56mg | Potassium: 866.02mg | Fiber: 1.64g | Sugar: 3.5g | Vitamin A: 1278.85IU | Vitamin C: 51.08mg | Calcium: 120.7mg | Iron: 10.51mg
