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

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Schwierigkeitsgrad medium

Arbeitszeit 30 Min

Gesamtzeit 8 Std.

Portionen 4 portions

Zutaten

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)
oder 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

Nährwerte: pro 1 portion
Brennwert: 281 kcal / 1177 kJ
Eiweiß: 25 g
Fett: 17 g
Kohlenhydrate: 6 g
Ballaststoffe: 2 g
gesättigte Fettsäuren: 3 g
Natrium: 594 mg