Octopus Carpaccio with Olive Oil and Paprika

Name: Octopus Carpaccio with Olive Oil and Paprika
Prep time: 15 min
Total time: 15 min
Yield: 2 portions
Cuisine: espagnole
Ingredients: 350 g cooked octopus tentacles; 80 g arugula; 150 g cherry tomatoes; 2 tbsp extra virgin olive oil; 1 tsp smoked paprika; 1 piece lemon

Temps

15 min

Difficulté

facile

Ingrédients

Budget

~7-10 €

Valeurs nutritionnelles

Score santé

Bon · /100

280 kcal

par portion

26 gProtéines

16 gLipides

6 gGlucides

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Etapes

1
Slice the cooked octopus into thin rounds about 2 mm thick. Arrange the slices in a rosette pattern on two plates.
8 min
2
Cut the cherry tomatoes into quarters. Arrange the arugula and tomatoes around the octopus.
4 min
3
Drizzle with olive oil and lemon juice. Sprinkle with smoked paprika and serve immediately.
3 min