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Octopus fideuà with garlic mayonnaise

Name: Octopus fideuà with garlic mayonnaise
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 300 g Thick noodles (dry, for fideuà); 800 g Cooked Octopus (drained); 120 g Spring Onion; 9 g Garlic (6 g sofrito and 3 g mayonnaise); 100 g Tomato sauce; 900 g Fish stock (900 ml; reserve 150 ml); 150 g Extra virgin olive oil (30 g sofrito and 120 g mayonnaise); 50 g Pasteurised egg; 15 g Vinegar; 0.1 g Saffron; 2 g Sweet paprika; 3 g Parsley; 1 g Salt (to taste)

Total time50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Thick noodles. Usual composition; check the label or the dough/sauce recipe: Thick noodles. Egg: Ingredient to check: Pasteurised egg. Fish: Ingredient to check: Fish stock. Sulphites: check label: Ingredient to check: Vinegar. Molluscs: Ingredient to check: Cooked Octopus. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Thick noodles, Tomato sauce, Fish stock.

Rating Not yet rated

Toasted noodles with octopus, saffron and paprika, finished in the oven with garlic mayonnaise on the side.

Jump to steps

20 minpreparation and possible waiting

30 mincooking

4servings

3.971 kcalwhole recipe

993 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 30 to 60 minutes Home-style

Allergens

View full classification 23 tags

Diet

Pescatarian

Dietary requirements

Lactose-freeNut-freePeanut-freeSoy-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

BoilingBakingSautéingToasting

Appliances

CasseroleOvenBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in iron

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Toast the noodles in a dry ovenproof casserole for 3–4 minutes, stirring. Set aside.
Soften the chopped spring onion and 6 g garlic in 30 g oil for 7 minutes.
Stir in the paprika and saffron for 20 seconds, then add the tomato sauce.
Pour in 750 ml hot fish stock and add the noodles. Simmer for 8 minutes.
Slice the octopus, reserving the tentacle tips, and add it. If more liquid is needed, use some of the reserved 150 ml stock.
Preheat the oven to 220°C. Arrange the tentacle tips on top and bake at 220°C for 3–5 minutes until the pasta is tender and the octopus thoroughly hot. Adjust the time to the noodle thickness and packet instructions.
For the mayonnaise, blend the pasteurised egg with the remaining 3 g garlic, vinegar, remaining 120 g oil and a pinch of salt in a narrow jug. Keep the blender at the bottom until thick, then lift slowly. Serve the fideuà with parsley and the mayonnaise divided on the side.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.