Lauwarmer Pulpo-Salat im Schnellkochtopf – butterzart in 7 Minuten

Ingredients (for 3-4 people):

Pulpo:

• 1.5 kg pulpo (octopus)
• 8 cm white wine
• 5 limes
• 1/2 chili pepper
• 2 garlic cloves
• Some fresh ginger (approx. 2 cm)
• Olive oil
• Salt

Braised vegetables:

• 500 g cocktail tomatoes
• 200 g mushrooms (e.g. button mushrooms or shiitake)
• 1 spring onion
• 3 tablespoons olive oil
• 3 tbsp maple syrup
• Soy sauce to taste
• Salt

In addition:

• 100 g sugar snap peas

Preparation:

Preparation:

1. Clean the pulpo thoroughly. Place in the pressure cooker, season with white wine, a halved lime, chili, garlic and ginger. Sprinkle with a little salt.
2. Close the pan and cook the pulpo at maximum pressure for approx. 7 minutes. Then allow to evaporate, remove and leave to cool slightly.
3. Meanwhile, place the tomatoes, mushrooms and sliced spring onion in an oven dish. Season with olive oil, maple syrup, soy sauce and salt and roast in the oven at 180 °C for about 25 minutes.
4. Fry the sugar snaps in a pan with a little oil for 1-2 minutes - they should remain crunchy.
5. Cut the cooked pulpo into pieces, brush with olive oil and roast briefly in a hot grill pan or on the grill.
6. Arrange the vegetables on plates, arrange the sugar snaps and pulpo on top. Drizzle with fresh lime juice and serve immediately.

Why you'll love this recipe:

• The pulpo is perfectly cooked in just 7 minutes
• Asian-Mediterranean flavours harmonize wonderfully
• Healthy, light and full of flavor
• Ideal for guests or as a special treat for yourself

Finally: If you're looking for more creative seafood recipes, check out my YouTube channel and subscribe to HausmannKocht!

Weitere Schnellkochtopf-Rezepte:

• Rinderbrühe im Schnellkochtopf

• Lasagne im Schnellkochtopf

• Erbsen-Kokos-Suppe im Schnellkochtopf

• Spareribs im Schnellkochtopf

• Hühnersuppe im Schnellkochtopf