Pataniscas: Put the octopus in a pan or pressure cooker and place the lid.
Simmer for approximately 45 minutes, without adding water until it is cooked.
Then, remove it from the pan and let it cool.
Cut the octopus into pieces and set aside.
In a frying pan, heat the olive oil with the chopped onion, and garlic and the bay leaf.
Stir and let it warm up without stir-frying.
Remove. Break the eggs into a bowl and stir with the whisk. Mix in
Contributor: Noelia Jeronimo, 60
Place: Cabanas de Tavira, Tavira
Personal Backgroud:
A professional cook, connoisseur of local products from the land, sea and salt
marshes.
Recipe’s Personal Background
How did you learn this recipe?
This recipe was learnt many years ago, from a lady of Cabanas de Tavira.
Is there some memory/historical event connected to this recipe?
It’s connected with the cost, with the fishing culture, as a way to use octopus leftovers
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
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Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
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Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
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Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
The use of octopus.
Season (season this food is linked to)
Throughout the year.
Ingredient
Nutritional Importance
Health Benefits
Octopus
Good source of protein, iron, zinc, calcium, phosphorus and selenium. It also contains vitamin C, vitamin A and several B complex vitamins, as well as essential omega-3 fatty acids . They have a fairly high content of cholesterol and sodium.
The octopus is a low fat mollusc, which supplies a good source of protein without adding too much fat.
Coriander (Coriandrum sativum)
Great source of dietary fibre, vitamin A, vitamin C, vitamin E, vitamin K, riboflavin, niacin, vitamin B6, folate, pantothenic acid, calcium, iron, magnesium, phosphorus and potassium. It contains phytochemicals.
Coriander benefits the digestive system, promoting intestinal peristaltic movements and thus, helping digestion. It contains linalol, an essential oil which can help to detoxify the liver. Its composition in vitamins and phytochemicals gives it a high anti- oxidant power, preventing cell degeneration by free radicals.
Onion
Good source of fibre, vitamin C, vitamin B6, folate, potassium and manganese.
It shows anti-inflammatory and anti-oxidant properties. The combination of these properties can prevent some cardiovascular diseases and cancers.
Garlic
Great source of vitamin C, vitamin B6 and manganese.It also contains considerable levels of minerals such as calcium, phosphorus and selenium.
Its properties are enhanced if eaten raw.
Evidence suggests that the ingestion of garlic reduces the risk of cancer, specifically prostate, oesophagus, colorectal and ovaries. It shows antibacterial and antiviral
properties, yet revealing interesting moderate effects in the reduction of blood pressure, cholesterol and triglycerides.
Eggs
Each egg (medium size – 45 g) has approximately 67 calories. It contains proteins of high biological value, which are important for human food. Rich in vitamins A, D, K, B2, B12 and folate. Regarding to its mineral composition, the most important elements are selenium, zinc and iodine. It contains phytochemicals such as lutein and zeaxanthin.
The intake of eggs seems to be beneficial for the earlier establishment of satiety levels. Its lutein and zeaxanthin levels may reduce the development of cataracts and macular degeneration.
Wheat flour (bread)
Source of carbohydrates. High glycaemic index. The plain/white wheat flour has a low content in fibre and micronutrients when compared with whole wheat flour
Significant health benefits are only found in the whole wheat flour which, compared to normal/white wheat flour, has higher contents of fibre, minerals and anti-oxidant. There are wheat flours enriched with specific vitamins or minerals which, in some cases, can fulfil nutritional deficiencies.
Lemon
Excellent source of vitamin C; also contains considerable amounts of vitamin A, folate, calcium and potassium. Like all the other citrus fruits, it contains flavonoids, the most common antioxidant in fruits and vegetables.
Due to its composition in vitamin C, it strengthens the immune system and helps in the absorption of other nutrients, such as iron and calcium. Potassium contributes in the balance of the levels of body minerals and controls high blood pressure. The anti- inflammatory action of its flavonoids contributes to
Black pepper
Excellent source of fibre, vitamin K, iron and copper. Good source of vitamin C, calcium, magnesium and potassium.
It improves digestion and gut health.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
No
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
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What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
