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Octopus with Garlic - Polipi Veraci All'Aglio










Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium


2 each octopus
¼ cup olive oil
5 cloves garlic
1 each bay leaves
½ teaspoon cumin seeds
1 x salt
1 small green bell peppers
1 x rosemary leaves
1 x parsley leaves


Cut out the eyes and mouth of the octopus.

Remove the ink sac and internal bone.

Cut off the tough points in the tentacles.

Put each octopus on a board and beat them well to break the fibers and make the meat more tender.

Wash them in running water until they are very white; do not dry but put them in an earthen- ware dish and season with oil, flavored with garlic, bay leaf and cumin seeds.

Cover the dish tightly with a sheet of waxed paper or foil tied around the top with string.

Put the dish over a very low heat between 1 and 2 hours, according to the size of the octopus.

When they are tender, drain them, season with additional oil, salt, green pepper, rosemary leaves and parsley.

Serve in a tureen.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 9388% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 20%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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