23 Ingredients
  • 1 1/2 to 2 pounds octopus, cleaned
  • 1 wine cork
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 medium Idaho potatoes, whole
  • 5 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 Bermuda onion, thinly sliced
  • 2 tablespoons chopped Italian parsley
  • Lemon wedges for garnish
  • 1 1/2 pounds fresh asparagus spears
  • 1/2 cup extra-virgin olive oil plus more for serving
  • 4 plump garlic cloves, crushed and peeled
  • 2 cups potatoes, peeled and cut in 1/2-inch cubes
  • 3 cups chopped leek, 1/4-inch white and green pieces
  • 5 quarts water
  • 2 bay leaves
  • 1 tablespoon coarse sea salt or kosher salt plus more to taste
  • 1 cup Arborio rice
  • Freshly ground black pepper to taste
  • 1 cup freshly grated Parmigiano-Reggiano or Grana Padano
  • Recommended Equipment
  • A heavy-bottomed 6-quart saucepan or soup pot, with a cover
Nutrition
275
14% daily value
16 servings
                                       
                                            balanced, low-​sugar, gluten-​free
     

Fat

21% 14

Saturated

14% 3

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 1

Carbs

8% 24

Carbs (net)

- 21

Fiber

13% 3

Sugars

- 2

Sugars, added

- 0

Protein

26% 13

Cholesterol

10% 29

Sodium

48% 1150

Calcium

16% 158

Magnesium

13% 53

Potassium

12% 560

Iron

28% 5

Zinc

15% 2

Phosphorus

31% 215

Vitamin A

9% 77

Vitamin C

19% 17

Thiamin (B1)

16% 0

Riboflavin (B2)

11% 0

Niacin (B3)

16% 3

Vitamin B6

32% 0

Folate equivalent (total)

23% 90

Folate (food)

- 43

Folic acid

- 28

Vitamin B12

417% 10

Vitamin D

9% 1

Vitamin E

19% 3

Vitamin K

78% 94

Sugar alcohols

- 0

Water

- 440
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