Octopus and Mushroom Ajillo in 5 Minutes Recipe

Name: Octopus and Mushroom Ajillo in 5 Minutes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 legs Boiled octopus; 5 Brown cap mushrooms; 1 clove Garlic; 150 ml Olive oil; 2 tbsp White wine; 1 pinch Red chili pepper (cut); 1/4 bag Dashi stock granules; 1 Salt; 1 Black pepper; 1 Fresh parsley

Servings: persons

1
Roughly chop up the octopus.
2
Quarter the mushrooms and mince the garlic.
3
Warm a gratin or casserole dish in the oven for about 5 minutes.
4
Put the olive oil in a milk pan (or small saucepan), and add the garlic, octopus, mushrooms and ingredients.
5
Put the lid on and cook whilst slowly moving the pan back and forth to mix the ingredients.
6
Transfer to the piping hot casserole dish, sprinkle with parsley, and it's done!

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 legs Boiled octopus, 5 Brown cap mushrooms, 1 clove Garlic, 150 ml Olive oil, and more.

Yes, Octopus and Mushroom Ajillo in 5 Minutes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Octopus and Mushroom Ajillo in 5 Minutes

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