Chingensai and Octopus Ajillo

Name: Chingensai and Octopus Ajillo
Total time: 15 min
Yield: 2 份量
Ingredients: 🐙 120g boiled octopus; 1 head (100g) chingensai; 🧄 1 clove garlic; 150cc olive oil; 🧂 1/2 tsp salt; 1 tsp sliced chili

成本 $8, 保存 $12

來源: Recommended by CookPal

15 Min
2 份量
$8

Chingensai and Octopus Ajillo

成本 $8, 保存 $12

來源: Recommended by CookPal

15 Min
2 份量
$8

食材

Seafood
- 🐙 120g boiled octopus
Vegetables
- 1 head (100g) chingensai
Seasoning
- 🧄 1 clove garlic
- 150cc olive oil
- 🧂 1/2 tsp salt
- 1 tsp sliced chili

步驟

Cut the root off the chingensai and slice it into 3cm wide pieces. For the root, cut into smaller wedges. Halve the garlic lengthwise, remove the core, and crush with the flat side of a knife.

Cut the boiled octopus into bite-sized pieces.

In a pot, heat olive oil, garlic, salt, and chili over low heat until fragrant. Add the octopus and chingensai, then simmer over medium heat for 3–5 minutes.

營養成分

每份

🔥

250

卡路里

15g
蛋白質
5g
碳水化合物
20g
脂肪

💡 小提示

Serve with baguette slices to soak up the flavorful oil.For a milder spice level, reduce the amount of chili.This dish pairs well with a light white wine.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。