Sous-vide Octopus Salad

Name: Sous-vide Octopus Salad
Prep time: 30 min
Cook time: 8 h
Total time: 8 h
Yield: 4 portions
Ingredients: 600 g fresh octopus; 1 Tbsp paprika; 30 g olive oil; ½ - ¾ tsp fine sea salt; 2 garlic cloves; 2 dried bay leaf; 1600 g water; 30 g lemon juice; 120 g carrots; 100 g red onions; 80 g green pepper; 80 g red pepper; 30 g extra virgin olive oil; 15 g white vinegar; 5 g fresh parsley leaves

4.5 ( 10 ratings )

Difficulty medium

Preparation time 30min

Total time 8 h

Serving size 4 portions

Ingredients

600 g fresh octopus tentacles (2-2.5 cm thick, see tip)
1 Tbsp paprika
30 g olive oil
½ - ¾ tsp fine sea salt to taste
2 garlic cloves crushed
2 dried bay leaf
1600 g water (approx.), ensuring bags are completely covered with water (see tip)
30 g lemon juice (see tip)
or 1 tsp ascorbic acid powder
120 g carrots cut in sticks (5 mm x 50 mm)
100 g red onions halved then sliced (5 mm)
80 g green pepper cut in sticks (5 mm x 50 mm)
80 g red pepper cut in sticks (5 mm x 50 mm)
30 g extra virgin olive oil
15 g white vinegar
5 g fresh parsley leaves

Nutrition: per 1 portion
Calories: 281 kcal / 1177 kJ
Protein: 25 g
Fat: 17 g
Carbohydrates: 6 g
Fibre: 2 g
Saturated Fat: 3 g
Sodium: 594 mg