Octopus (octopus vulgaris) is a cephalopod mollusk with 8 arms and two sets of suction pads on each one. It has a soft body, a well developed brain and big eyes. Their size can reach
Octopus is a very well know seafood, with a great gastronomic interest on the Atlantic diet and particularly on the Galician coast. So it is very interesting to know the way it is cooked in
This product is much better when served in a wooden dish. If you buy fresh octopus, check both colour and brightness are as sharp as possible. Generally octopus is sold clean with softened meat, although it is convenient to soften it a little bit more before cooking it. This can be done by freezing it for 48 hours.
The cooking time depends on the size of the octopus. A piece of
From the nutritional point of view, octopus is a food with low calories, rich in proteins (be careful if your uric acid is high), low sodium and low fat (both saturated fats and cholesterol). It is a big supply of vitamins, minerals such as thiamine, niacin, phosphorus, calcium, iron, iodine and copper so it is a perfect product for hypocaloric diets.
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