An emblematic recipe from the island of Réunion
Step 1 of 6: Cut the octopus into pieces of 2-3 cm.
Step 2 of 6: Chop or crush all the spices.
Step 3 of 6: In a bowl, mix the octopus pieces, chopped onion, green onions, halved cherry tomatoes, thyme, grated ginger, chopped spices and drizzle with oil.
Step 4 of 6: Pour the contents of the bowl into a saucepan and cook over low heat with the lid on until the water released by the octopus has evaporated.
Step 5 of 6: Once the preparation is dry (from 20 to 40 minutes), add the red wine.
Step 6 of 6: Cook covered until the sauce is thick and almost dry (about 15 minutes). Stir regularly. Adjust salt if necessary.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Molluscs
| Average values | Per serving599 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,036 kJ487 kcal | 340 kJ81 kcal |
| Fat | 14.91 g | 2.49 g |
| of which saturated fatty acids | 2.87 g | 0.48 g |
| Carbohydrates | 46.52 g | 7.77 g |
| of which sugars | 8.32 g | 1.39 g |
| Fibre | 3.83 g | 0.64 g |
| Protein | 36.64 g | 6.12 g |
| Salt | 0.9 g | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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