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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
- 1177 kJ / 281 kcal
- Protein
- 25 g
- Carbohydrates
- 6 g
- Fat
- 17 g
- Saturated Fat
- 3 g
- Fibre
- 2 g
- Sodium
- 594 mg
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