CROUTONS OF WHOLEMEAL BREAD WITH BASIL FLAVORED GALICIAN OCTOPUS

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DIFFICULTY: EASY

PREPARATION: 1 hour and 15 MINutes

Cooking: 60 minutes

4 people

Single dish

SUITABLE FOR: Mediterranean diet

INGREDIENTS

• 600 g octopus
• 400 g wholemeal bread
• 40 g EVO oil
• 13 g basil
• 15 g parsley
• 40 g fresh lemon juice
• Salt to taste

NUTRITIONAL DATA

  • Energy value for 4 people: 1812 kcal – Carbohydrates: 206,42 g – Proteins: 115,84 g – Lipids: 63,34 g – Total fiber: 27,43 g
  • Energy value 1 person: kcal 453 – Carbohydrates: 51,60 g – Proteins: 28,96 g – Lipids: 15,83 g – Total fiber: 6,85 g

METHOD

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After removing the entrails, cut the bag at eye level and remove them; also remove the tooth or rostrum. Wash the octopus well under running water, taking care to remove impurities from the suction cups and rubbing both the head and the tentacles with your hands. Boil the water by adding a pinch of salt and an onion.

While the water is boiling, prepare a basil-flavored oil that will serve to season the octopus and toasted bread. Proceed by cutting the basil into small pieces, put them in a blender, squeeze a whole lemon and pour in the extra virgin olive oil. Blend everything until you get a homogeneous emulsion.

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Cut the fresh parsley into small pieces and set aside, it will be used to season the octopus.

Immerse the octopus tentacles in boiling water three times until the tips are curled and then immerse all the octopus for 60 minutes.

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Place the slices of wholemeal bread on the baking tray, put them in a static oven at 180 ° – 200 ° and leave them until they become crispy to your liking.

Once cooked, remove the octopus from the water and cut it into small pieces. At this point, season it with the basil flavored oil, enough salt and the fresh parsley previously cut into small pieces.

Then place it on the croutons, serve it and enjoy it. You have prepared in a short time a single dish that is tasty and beautiful to look at.

Chef’s tip: remember that octopus cooking time is 25 minutes for every 500 grams!