Sous-vide Octopus Salad

Sous-vide Octopus Salad

4.5 10 ratings
Prep. 30 min
Total 8 h
4 portions

Ingredients

  • fresh octopus tentacles (2-2.5 cm thick, see tip)
    600 g
  • paprika
    1 Tbsp
  • olive oil
    30 g
  • fine sea salt to taste
    ½ - ¾ tsp
  • garlic cloves crushed
    2
  • dried bay leaf
    2
  • water (approx.), ensuring bags are completely covered with water (see tip)
    1600 g
  • lemon juice (see tip)
    30 g
    1 tsp ascorbic acid powder
  • 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 oil
    30 g
  • white vinegar
    15 g
  • fresh parsley leaves
    5 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

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