Cacciucco di Polpo

Cacciucco di Polpo is a hearty Italian seafood stew that showcases tender octopus in a rich, savory broth, perfect for a midnight indulgence. This Paleo-friendly dish is packed with flavor and nutrients, bringing the taste of the Mediterranean to your table.

Ingredients

• Octopus - 300 grams
• Cherry tomatoes - 200 grams
• Garlic - 3 cloves
• Red onion - 1 medium
• Olive oil - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Sea salt - to taste
• Black pepper - to taste
• Crushed red pepper flakes - 1/2 teaspoon
• Fish stock - 500 ml
• Zucchini - 1 medium, sliced
• Leek - 1 medium, sliced

Steps

1. Clean the octopus and cut it into bite-sized pieces.
2. In a large pot, heat the olive oil over medium heat and sauté the diced red onion and minced garlic until translucent.
3. Add the octopus pieces to the pot and cook for about 5 minutes until they start to turn opaque.
4. Stir in the cherry tomatoes, sliced zucchini, and leek, cooking for another 5 minutes until the vegetables soften.
5. Pour in the fish stock and add sea salt, black pepper, and crushed red pepper flakes. Bring to a simmer.
6. Cover and let it simmer for 20-25 minutes until the octopus is tender and the flavors meld together.
7. Remove from heat, stir in the chopped parsley, and adjust seasoning if necessary.
8. Serve hot, garnished with additional parsley if desired.

Nutrition

• Calories: 320
• Protein: 40 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in omega-3 fatty acids, promoting heart health.

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