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    • Sauteed Baby Octopus

    Mark Sharron
    Easy
    15 minutes
    4
    Amount Per Serving: Calories 185; Total Fat 2.4g; Cholesterol 108mg; Sodium 520mg; Carbohydrate 5g; Protein 33.7g; Calcium 120mg; Iron 11mg; Potassium 712mg
    Beyond the ingredients, cooking is easy. As long as you sauteed it gently on medium heat, until just tender, you should be ok. This sauteed baby octopus is great with roasted potatoes.
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    Ingredients

    • 2 pounds baby octopus
    • olive oil
    • lemon juice
    • salt
    • 1 tablespoon minced garlic
    • 2 teaspoons dried basil
    • 2 teaspoons dried parsley
    • 2 teaspoons dried thyme

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Sautee for about 10 minutes or until golden and tender, stirring occasionally.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serving Suggestions: Sauteed baby octopus is mainly served as a main course and you may serve over polenta with sliced tomatoes and slivers of garlic or over crusty roasted potatoes.