Galician-Style Octopus with Ripe Plantain Puree
How about indulging in a delicious Galician-style octopus paired with a ripe plantain puree? This extraordinary flavor combination is sure to captivate your palate.
Servings: 4
Calories: 305kcal
Ingredients
- One small octopus
- 100 ml of white wine
- Spices to taste
- 1 teaspoon of thyme
- 3 finely chopped garlic cloves
- Salt and pepper
- 2 or 3 ripe plantains
- 1 tablespoon of butter
- A splash of milk
- 40 g of Parmesan cheese
- 1 teaspoon of sugar
Instructions
- In a pot of water, boil the plantains, cut in half, until tender.
- Meanwhile, thoroughly wash the octopus and remove any particles from its tentacles. Once cleaned, separate each tentacle.
- Lay the tentacles on a flat surface and gently tap them with the blunt side of a knife to break down the fibers, making them tender.
- Place the tentacles in a bowl, add the white wine, your choice of spices, thyme, garlic, salt, and pepper. Mix well and marinate for a minimum of 20 to 30 minutes.
- Once the plantains are ready, remove them from the heat, peel, and mash them in a bowl. Add butter, milk, Parmesan cheese, and sugar. Mix well and adjust the flavors.
- After marinating, cook the octopus in a pan with a bit of oil for just 2 minutes. Remove from heat.
- To serve, place the puree on the plate first, then arrange the octopus tentacles attractively on top.
- Serve immediately and enjoy!
Nutrition
Calories: 305kcal | Carbohydrates: 35g | Protein: 22g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1039mg | Potassium: 907mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1397IU | Vitamin C: 24mg | Calcium: 212mg | Iron: 7mg