Recipe courtesy of George's Place
Recipe courtesy of George's Place
Episode:
Triple D Nation: Dining Done Right
Octopus Salad on Pita
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- Level: Intermediate
- Total: 1 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 398
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 9 g
- Sugar
- 19 g
- Protein
- 41 g
- Cholesterol
- 109 mg
- Sodium
- 1346 mg
- Level: Intermediate
- Total: 1 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 398
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 9 g
- Sugar
- 19 g
- Protein
- 41 g
- Cholesterol
- 109 mg
- Sodium
- 1346 mg
Ingredients
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Directions
- Add the cola to a large pot, then fill the rest with water until it’s 70 percent full. Add the bay leaves, lemons, limes, oranges and bunch parsley. Place over medium-high heat and bring to a boil.
- Dunk the octopus in the simmering liquid 3 times, then add the octopus to the pot. Cook for about 40 minutes, placing something heavy (like a sauté pan) on the octopus to keep it submerged. Remove to a plate to rest. Let cool.
- Clean the black and purple off the tentacles, leaving the suction cups intact. Chop the tentacles off, then cut them into 2-inch pieces.
- In a separate bowl, mix together the garbanzos, lemon juice, onion, roasted red peppers, cucumber and chopped parsley.
- Mix in the octopus and season with salt. If it sits overnight, it tastes even better the next day. Fire-grill some pita and enjoy!
