They are rich in fiber, carbohydrates, and have a very low caloric intake, which makes them good partners for low-calorie diets.

Ingredientes:

For the zaragallada:
2 jars of A Rosaleira zaragallada 1/2 teaspoon of bittersweet paprika, Arbequina extra virgin olive oil, and salt.

For the dough:
3/4 kg flour, 2 eggs, olive oil, salt, 200 g water, 50 g baker’s yeast. Finely chopped cooked octopus and a little of the cooking water.

Preparación:

1. Prepare the dough for the empanada: make a volcano with the flour, heat the water, mix with the yeast. Stir while adding the flour with the rest of the ingredients. Start working the dough little by little until it is smooth. Let it rest in a draft-free place.

2. Meanwhile, prepare the filling by putting the zaragallada on the heat for five minutes, with the salt and paprika, reducing and breaking up the tomato and pepper a little.

3. At the last moment, add the cooking water and the octopus. Let it boil for a few minutes and set aside.

4. Grease the mold where we are going to bake the empanada with oil.

5. With the help of a rolling pin, stretch half of the dough, using a little flour to help it stretch better, and place it in the mold.

6. Fill with the filling. Stretch the second half of the dough, which will be the top of the empanada.