Sous-vide Octopus Salad

Name: Sous-vide Octopus Salad
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: European, Mediterranean
Ingredients: 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); 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