greek

Octopus with Red Wine Vinegar and Bay Leaf

Name: Octopus with Red Wine Vinegar and Bay Leaf
Yield: 1 serving
Cuisine: greek
Ingredients: 316 g octopus, cleaned; 32 g olive oil; 33 g red wine vinegar; 105 g yellow onion, quartered; 1 g bay leaf; 1 g black peppercorns; 659 g water; 13 g fresh parsley, chopped; 0.66 g salt

This simmered dish pairs octopus, cleaned with red wine vinegar, bay leaf and yellow onion, quartered. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Hard

Balanced High satiety Heart friendly High protein Pescatarian Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

52 g Protein

21 g Carbohydrates

35 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

316g octopus, cleaned 291 kcal
32g olive oil 283 kcal
33g red wine vinegar 27 kcal
105g yellow onion, quartered 42 kcal
1g bay leaf 3 kcal
0.66 tsp (1g) black peppercorns 0 kcal
659g water 0 kcal
13g fresh parsley, chopped 5 kcal
0.33 tsp (1g) salt 0 kcal

Cooking instructions

octopusyellow onionbay leafblack peppercornswater
Rinse octopus and pat dry. Place in a small pot with onion, bay leaf, peppercorns, and water.
Bring to a gentle simmer, cover, and cook 45-60 minutes until tender (time depends on thickness).
octopus
Remove octopus and slice into bite-size pieces; reserve 2-3 tablespoons of cooking liquid.
octopusolive oil
Heat olive oil in a skillet over medium heat. Add octopus pieces and sear 2-3 minutes to lightly brown.
red wine vinegarfresh parsley
Add red wine vinegar and a splash of reserved cooking liquid; simmer 1 minute to glaze. Finish with parsley and serve.