Octopus With Pickled Purple Carrots Recipe

Recipe By Slurrp

This recipe features tender octopus paired with tangy pickled purple carrots. The octopus is first simmered until tender, then grilled to add a smoky flavor. The pickled purple carrots provide a vibrant and crunchy contrast to the tender octopus. This dish is perfect for seafood lovers looking for a unique and flavorful appetizer or main course.

4.8
14 Rating -
Rate
Non Vegdiet
2 day 2hr total
2 day 2hr total
Octopus With Pickled Purple Carrots
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ingredients serve

Ingredients for Octopus With Pickled Purple Carrots Recipe

  • 1/4 Octopus
  • as required Salt And Peppercorns, For Boiling
  • as needed Olive Oil, For Grilling
  • 1/4 cup Vinegar
  • 0.06 cup Sugar
  • 1/4 teaspoon Salt
  • 1/4 cup Water
  • 1/2 Purple Carrots, Thinly Sliced
  • as per your need Fresh Herbs And Lemon Juice, For Garnish

Directions: Octopus With Pickled Purple Carrots Recipe

Cooking Directions

  • STEP 1.In a large pot, bring water to a boil and add the octopus along with some salt and peppercorns. Simmer for about 1 hour until the octopus is tender.
  • STEP 2.Remove the octopus from the pot and let it cool. Once cooled, cut the octopus into bite-sized pieces.
  • STEP 3.Preheat a grill to medium-high heat. Brush the octopus pieces with olive oil and grill for about 2-3 minutes on each side until they have a nice char.
  • STEP 4.In a separate bowl, combine vinegar, sugar, salt, and water to make the pickling liquid. Add the sliced purple carrots and let them marinate for at least 30 minutes.
  • STEP 5.Serve the grilled octopus with the pickled purple carrots on the side. Garnish with fresh herbs and a squeeze of lemon juice.
  • STEP 6.Enjoy this delicious and unique combination of tender octopus and tangy pickled purple carrots!

Cooking Tips

  • To ensure tender octopus, you can also use a pressure cooker instead of simmering for an hour.
  • If you can't find purple carrots, you can substitute with regular orange carrots for the pickled carrots.
  • For added flavor, you can sprinkle some smoked paprika or chili flakes on the grilled octopus before serving.

Storage and Serving

  • Leftover octopus can be stored in an airtight container in the refrigerator for up to 2 days.
  • The pickled purple carrots can be stored in the refrigerator for up to a week.
  • Serve the octopus and pickled carrots as an appetizer or as a main course with a side salad or crusty bread.
Nutrition
value
640
calories per serving
22 g Fat9 g Protein85 g Carbs16 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    9g
  • Carbs
    85g
  • Fiber
    16g

MacroNutrients

  • Carbs
    85g
  • Protein
    9g
  • Fiber
    16g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    321mg
  • Iron
    19mg
  • Vitamin A
    6353mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    97mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    34mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    137mg
  • Manganese
    2mg
  • Phosphorus
    272mg
  • Selenium
    14mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp