Warm Barley Salad with Seafood
Rice or pasta salad
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This warm barley salad with seafood is a dish that I love to prepare during the summer. Pearled barley, light and nutritious, goes perfectly with tender octopus, juicy shrimp and delicate squid. Sun-dried tomatoes add a touch of intense flavor, while celery gives a crunchy and fresh note. Everything is seasoned with extra virgin olive oil, fresh parsley, lemon juice and a pinch of black pepper. Perfect for a light lunch or an informal dinner with friends and family. The preparation takes a little time, but the result is truly delicious!
Ingredients (12 ingredients)
-
Barley
-
Octopus
-
Shrimp
-
Squid
-
Extra virgin olive oil
-
Parsley
-
Celery
-
Lemon
-
Salt
-
Black pepper
-
2 foglie Bay leaves
-
Sun-dried tomatoes
Preparation (5 steps)
Cooking the octopus
Insert the octopus into the Mixtopf. Add water to cover the octopus, 2 bay leaves and a pinch of salt. Cook for 45 Min./100°C/Speed 1. Let the octopus rest in the cooking water for 30 minutes, then drain it.
Cooking the barley
Pour the barley into the Mixtopf. Add boiling salted water to cover the barley. Cook for the time indicated on the package/100°C/Speed 1. Drain the barley and set aside.
Blanching the squid and shrimp
Insert the squid cut into rings into the Mixtopf. Add boiling salted water. Blanch for 2 Min./100°C/Speed 1. Drain the squid and set aside. Repeat the operation with the shrimp for 1 Min./100°C/Speed 1. Drain the shrimp and set aside.
Preparation of celery and sun-dried tomatoes
Insert the celery into the Mixtopf and cut into thin slices for 3 Sek./Speed 4. Transfer the celery to a bowl. Insert the sun-dried tomatoes into the Mixtopf and cut into small pieces for 3 Sek./Speed 4. Transfer the sun-dried tomatoes to a bowl.
Seasoning the salad
Cut the octopus into pieces. In a large bowl, combine the barley, squid, shrimp, celery, sun-dried tomatoes and octopus. Season with extra virgin olive oil, chopped parsley (chop in the Mixtopf for 3 Sek./Speed 7), lemon juice, salt and black pepper. Mix well and correct with salt and pepper if necessary.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Chiara Bianchi
6
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Barley
- Crustaceans: Shrimp
- Celery
- Molluscs: Squid, Octopus
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Summer Rice Salad with Pesto and Mozzarella
Rice or pasta salad
Oven Risotto with Herbs and Lemon
Rice or Pasta Salad
Slow-Cooked Zucchini Pasta
Rice or Pasta Salad
Summer Noodle Salad with Pesto
Rice or Noodle Salad
Fusilli with summer vegetables and ham
Rice or pasta salad
Summer Pasta Salad with Mozzarella
Rice or pasta salad