
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...
Menu: Spaghetti with Hazelnut Sauce and Ham Wraps with Vegetables
No ratings
Quark with pickled radish (Thermomix® Cutter)
No ratings
Cheese Blintz Soufflé
1 h 10 min
Octopus and Potato Salad
40 min
Sous-vide Stuffed Squid and Saffron Sauce
1 h
Seafood Pozole
1 h 15 min
Spicy sea bass (samke harra)
50 min
Spiced Red Wine Pears
45 min
Trout with hollandaise sauce
50 min
Pork Fillet with Red Wine Sauce and Vegetables
45 min
Lobster Bisque
1 h 50 min
Portuguese-Style Crème Brûlée
25 min