Description
High in protein – 💪Fit Meal
- At least25 gramsof protein per serving and a maximum of680 calories
Low-carb – 🥦 Low Carb
- 38 grams of carbohydrates or less per serving
Low in fat – 🩵 Low Fat
- 10 g of fat or less per serving, with 30% or less of total calories coming from fat
Ingredients
Octopus (origin to be determined), potato, bell pepper, onion, garlic, olive oil, paprika, bay leaf, salt, pepper
Nutritional Information – Per 450-gram serving
| Energy, calories | 613.4 kcal |
| Proteins | 87.5 g |
| Carbohydrates, available | 38.1 g |
| Lipids | 8.3 g |
| Fatty acids, saturated | 1.4 g |
| Dietary Fiber | 5.7 g |
| Salt | 2 g |
Allergens
- Mollusks
Preparation
| ⏲️ 4 minutes in the microwave Our containers are microwave-safe |
🥘12 minutes in a conventional oven Transfer to a suitable baking dish |
🍳8 minutes in a frying pan Simply reheat in a frying pan |
Which portion should I choose?
Our meals are available in three sizes: 350 g, 450 g, and 600 g.
To help you find the right combination, here are a few examples:
- Normal appetite → 1 × 450 g
- Small appetite → 1 × 350 g
- 2 children → 1 × 600 g to share
- Exercise or a busy day → 1 × 600 g
👉 For a family of four, if you combine 1 x 450 + 1 x 350 + 1 x 600 to share, expect to pay about CHF 14.50 per person. No cooking required!
Give it a try and see what works best for you.
Nutritional Profile – Fried Octopus from Ibiza (Frita de pulpo) – 🩵💪🥦
🐙 Octopus — 280 g
Octopus is the centerpiece of this dish and, on its own, provides its remarkable protein content. With nearly 29.8 g of protein per 100 g, it surpasses most meats in protein density, while remaining very low in fat (2.1 g/100 g). As a result, it provides long-lasting satiety without increasing the overall calorie count. However, like any cooked mollusk, it naturally contains residual carbohydrates (4.4 g/100 g), which is still a moderate amount in the context of this dish.
🥔 Potato — 120 g
Potatoes serve as a starchy base, adding body and energy to the dish. They contribute 18.7 g of complex carbohydrates per serving, which accounts for most of the total carbohydrate content. In addition, they provide 2.5 g of fiber and 2.4 g of plant-based protein, making them a more nutritionally complete starch than is often realized. Their glycemic index varies significantly depending on the cooking method, with frying raising it slightly.
🫑 Green bell pepper — 80 g
Green peppers add crunch, freshness, and color to this Mediterranean dish. Nutritionally, they are very low in calories (20 kcal/100 g) and contribute significantly to fiber intake (1.6 g per serving). They are particularly rich in vitamin C, although this value is not calculated here. The inclusion of 80 g of green bell peppers is a real asset to the overall nutritional balance.
🌶️ Red bell pepper — 30 g
Red bell peppers round out the bell pepper duo with a sweet flavor and an extra dose of natural carbohydrates (1.6 g) and fiber (0.6 g). In addition, its carotenoid content (antioxidant pigments) is among the highest of common vegetables. Its caloric content is negligible (9.6 kcal per serving), making it a nutritional enhancer that has no impact on energy balance.
🧅 Onion — 30 g
Onions are used as a base in cooking to enhance the dish’s flavors and richness. With only 11.7 kcal per 30 g, they contribute very little to the total calorie content. However, they provide 0.54 g of fiber and fructooligosaccharides, which have a prebiotic effect and are beneficial for the gut microbiome. That is why, even in small quantities, they deserve a mention in the nutritional profile.
🫒 Olive oil — 2 g
This recipe calls for a very small amount of olive oil (2 g), which limits its impact on the total fat content (1.8 g of fat). It provides monounsaturated fatty acids (oleic acid), which are recognized for their nutritional value as part of a balanced diet. However, at this amount, its caloric contribution remains negligible (16 kcal).
Description: A dish high in protein, moderate in carbohydrates, and very low in fat—ideal for a balanced meal that doesn't compromise on satiety.
