Preparation

1. Once the octopus is cooked, cut it into small pieces. Add salt, paprika, and olive oil. Set aside.
2. Prepare the béchamel sauce in a pan with butter, flour, and milk. Mix it with the octopus.
3. Let the mixture rest in the refrigerator for 8 hours.
4. Shape the croquettes.
5. Fry them and place on absorbent paper to remove excess oil.
6. A different and delicious way to enjoy octopus.

The Common Octopus: Perfect for Low-Cholesterol Diets

Also known as rock octopus or common octopus.

It’s a cephalopod mollusk abundant in the eastern Atlantic Ocean and the Mediterranean Sea.

It has eight tentacles and a brownish color, although it can blend in with its surroundings. Its span is roughly one meter.

It lives at depths of around 100 meters, is carnivorous, nocturnal, and known for its remarkable intelligence.

Octopus can be eaten raw (as in Peru) or boiled and seasoned (as in Galicia, for example).

It’s low in calories and cholesterol, rich in antioxidant vitamin E, folic acid, and potassium.

Recommended for weight-control diets, pregnant women, growing children, and teenagers.

Octopus croquettes are elegant and highly nutritious.