Servings
Preparation / Cooking
Difficulty
For the octopus
For the split pea mash
For the sauce
For the octopus
Wash the octopus and cut it into pieces. Heat the olive oil in a saucepan and sauté the octopus and the pearl onions. Then deglaze the pan with the wine and allow the alcohol to evaporate. Season with salt and pepper and then add water until the octopus is just covered. Simmer until the octopus is tender.
For the split pea mash
Cook the split peas according to the instructions on the packet. When they are cooked, add the almond extract and the butter and pulse together in the blender.
For the sauce
Remove the cooked octopus from the saucepan. Continue cooking the sauce until it is reduced by one half. Finally, dissolve the cornflour in the lemon juice and add it to the saucepan. Bring the sauce to the boil, remove from the heat, and return the octopus to the pan.
IAKOVOS APERGIS
Chef
Head Chef at the Tzaneio General Hospital
Nutritional declaration |
Per portion (1/6 of total) |
% RI* |
| Energy | 663 kJ | 33% |
| Fat | 18,8 g | 27% |
| of which saturates | 6,2 g | 31% |
| of which polyunsaturated | 2,1 g | – |
| of which monounsaturated | 7,9 g | – |
| Carbohydrate | 66,5 g | 26% |
| of which sugars | 10,1 g | 11% |
| of which fibre | 23 g | – |
| Protein | 55,6 g | 111% |
| Salt | 2,23 g | 37% |
| % NRV** | ||
| Cholesterol | 122 mg | – |
| Vitamin A | 174 μg | 22% |
| Vitamin E | 3,9 mg | 33% |
| Iron | 17,6 mg | 124% |
* RI = Reference intake of an average adult (8400 kJ / 2000 kcal).
** % coverage of the Nutrient Reference Value
***1 pack octopus (1300 g)
