Octopus in ink with rice
Calories: 574.23kcal
Servings 2 serves
Ingredients
- 250 g octopus cooked
- 250 g rice
- 500 g broth from cooking the octopus
- 1 tsp sweet paprika
- 1 tomatoes small, peeled, grated or shredded
- 2 clove of garlic filleted
- 8 g concentrated cuttlefish ink (2 bags)
- olive oil
- salt
Step by step instructions
- The first thing to do is to cut the octopus with scissors. Reserve.
- In the pan, brown the filleted garlic cloves in oil.
- When the garlic is golden brown, add the tomato. Be careful, it jumps a lot. Add a pinch of salt and sauté, stirring, so that the water evaporates.
- Add the octopus and the two teaspoons of paprika. Stir well.
- Add the rice and sauté it a little to loosen it.
- Add the broth with the ink and stir so that it is well distributed. Season.
- Cook, covered, until the broth evaporates, approximately 15-20 minutes.
Nutrition
Calories: 574.23kcal | Carbohydrates: 106g | Protein: 28.29g | Fat: 2.36g | Saturated Fat: 0.55g | Polyunsaturated Fat: 0.65g | Monounsaturated Fat: 0.49g | Cholesterol: 60mg | Sodium: 1459.95mg | Potassium: 724.15mg | Fiber: 2.58g | Sugar: 1.48g | Vitamin A: 1059.32IU | Vitamin C: 13.43mg | Calcium: 114.24mg | Iron: 8.02mg
