Polpo Affogato

Polpo Affogato is a delightful Italian seafood dish featuring tender octopus simmered in a fragrant tomato broth, served with fresh herbs and a hint of spice. This Paleo-friendly recipe highlights the natural flavors of the sea, making it a perfect light meal or appetizer.

Ingredients

• Octopus - 500 grams
• Cherry tomatoes - 200 grams
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Fresh parsley - 1 tablespoon, chopped
• Red pepper flakes - 1/2 teaspoon
• Lemon - 1, juiced
• Sea salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, bring salted water to a boil. Add the octopus and simmer for about 30 minutes until tender. Remove the octopus and let it cool slightly.
2. In the same pot, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the cherry tomatoes and red pepper flakes to the pot. Cook until the tomatoes burst and release their juices, approximately 5-7 minutes.
4. Slice the cooled octopus into bite-sized pieces and return it to the pot. Stir well to combine and let it simmer in the tomato sauce for another 5-10 minutes.
5. Season with lemon juice, sea salt, and black pepper to taste. Serve hot, garnished with chopped parsley.

Nutrition

• Calories: 300
• Protein: 35 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids which are beneficial for heart health.
• High in protein while being low in carbohydrates, making it suitable for Paleo diets.

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