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Octopus in the Sardinian Way

Succulent octopus slow-cooked with garlic, onions, and peas, finished with butter and fresh wild fennel for a tender seafood stew.

SeafoodMain CourseSlow CookedOctopusSardinian
Estimated Nutrition
Calories
355.1
kcal / serving
1420.4 kcal total
Carbs
17.2g
per serving
68.8 g total
Fat
19.6g
per serving
78.5 g total
Protein
27.6g
per serving
110.2 g total
Cook Time
130
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
15
g
Butter
cold
Fruits
1
piece
Lemon
juice only
NutsSeeds
1
bulb
Garlic
cut in half horizontally
2
piece
Bay Leaves
fresh
1
sprig
Thyme
leaves only
8
piece
Black Peppercorns
left whole
4
piece
Wild Fennel Fronds
chopped
OilsFats
50
ml
Olive Oil
Seafood
8
piece
Octopus Legs
medium sized, cut into bite-sized pieces on the diagonal
Vegetables
12
piece
Spring Onions
white parts only, trimmed
300
g
Peas
fresh, pods removed

Method

1
2
3
4
5