
Devices & Accessories
Sous-vide Octopus Salad
Prep. 30 min
Total 8 h
4 portions
Ingredients
-
fresh octopus tentacles (2-2.5 cm thick, see tip)600 g
-
paprika1 Tbsp
-
olive oil30 g
-
fine sea salt to taste½ - ¾ tsp
-
garlic cloves crushed2
-
dried bay leaf2
-
water (approx.), ensuring bags are completely covered with water (see tip)1600 g
-
lemon juice (see tip)30 g
-
carrots cut in sticks (5 mm x 50 mm)120 g
-
red onions halved then sliced (5 mm)100 g
-
green pepper cut in sticks (5 mm x 50 mm)80 g
-
red pepper cut in sticks (5 mm x 50 mm)80 g
-
extra virgin olive oil30 g
-
white vinegar15 g
-
fresh parsley leaves5 g
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
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Sous-vide with Blade Cover
9 Recipes
UK and Ireland
UK and Ireland
You might also like...
Sous-Vide Turkey Breast (Metric)
3 h
Pickled Korean daikon (Thermomix® Cutter)
20 min
Baharat Spice Mix
No ratings
Polenta Bites with Caponata or Berry Compote
4 h
Gefilte Fish
1 h 10 min
Sour Plum Sauce
No ratings
Aubergine Caviar (Moutabel)
55 min
Natillas
1 h
Avocado mayonnaise
15 min
Buckwheat Galettes with Scallops and Andouille Sausage Sauce
1 h 10 min
Sourdough Bread with Olives
5 h 20 min
Solyanka (Ukraine hot spicy soup)
2 h