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Komatsuna, Bacon, and Octopus Ajillo

Custo $12, economizar $8

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $12

INGREDIENTES

  • Meat

    • 🥓 70g block bacon

  • Seafood

    • 🐙 100g boiled octopus

  • Vegetables

    • 100g komatsuna (Japanese mustard spinach)
    • 🧄 1 clove garlic

  • Seasoning

    • 150cc olive oil
    • Sliced chili to taste
    • 🧂 1/3 tsp salt

PASSOS

1

Cut the root off the komatsuna, make cross cuts, rinse thoroughly, and cut into 3cm pieces. Halve the garlic lengthwise, remove the core, and crush with the flat side of a knife.

2

Cut the block bacon into 1cm slices, then further slice into 1cm cubes. Cut the boiled octopus into bite-sized pieces.

3

In a pot, heat olive oil, garlic, chili, and salt over low heat until fragrant. Add the bacon and octopus, cooking until heated through. Add the komatsuna and cook briefly until wilted.

NUTRIENTES

Por 1 Porção

🔥

320

Calorias

  • 15g
    Proteína
  • 5g
    Carboidratos
  • 25g
    Gorduras

💡 Dicas

Serve hot with baguette slices for dipping.Adjust chili quantity based on your spice preference.Use fresh octopus for better flavor.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.