Of which 5.4 g sugars and 1.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (seafood) · Vitamin C (bell pepper) · Fiber (chickpeas)
Allergens mollusks
Octopus salad with chickpeas and roasted peppers
Tender octopus with chickpeas and roasted peppers — even better the next day.
Ingredients
- 400 g (14 oz) octopus, cleaned
- 200 g (7 oz) cooked chickpeas, drained
- 2 red bell peppers (300 g / 10½ oz)
- 1 chopped red onion (50 g / 1¾ oz)
- 1 handful of chopped fresh parsley and cilantro (10 g)
- 15 g (½ oz) extra-virgin olive oil
- vinegar and lemon juice, to taste (10 g)
- black pepper, to taste
Method
- Bring a large pot of water to a boil; once it's boiling, quickly dip the octopus in and out three times before leaving it in for good.
- Cook over medium heat for 40 to 45 minutes, until a fork slides easily into the thickest part.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Fish & Seafood”. The English edition is coming soon.
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