John Myers
Pulpo Sous-vide with Lentils, Saffron Yoghurt and Mediterranean Vegetables
The perfect pulpo sous-vide with lentils, saffron yoghurt and mediterranean vegetables recipe with a picture and simple step-by-step instructions.
- 1,4 kg Pulpo
- 2 Pc. Lemons
- 6 Pc. Bay leaves
- 3 Pc. Garlic cloves
- Salt
- 300 g Lenses
- 1 shot Cream
- 50 g Raisins
- 1 Pr Cumin
- Saffron
- 200 ml Yogurt
- Mediterranean vegetables
- Mediterranean herbs
- Wash the pulpo, remove the beak with a knife, rub with salt and wrap in a vacuum seal.
- Cut the lemons into slices and add to the pulpo with the garlic and bay leaves. Vacuum everything together and cook sous-vide for 6 hours at 76 degrees.
- After the 6 hours take pulpo out of the bag and rinse with cold water. Cut into pieces of any size.
- Cook the lentils in water with a dash of cream until cooked through. Then mix with the raisins and cumin.
- Stir the saffron into the yogurt and then season with salt and pepper.
- Cut the vegetables into strips, cook in the oven with olive oil and Mediterranean spices at 180 degrees for 18 minutes.
- As soon as the vegetables are ready, serve them all together.
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