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Sous Vide Octopus

Prep Time 10 minutes
Servings 2

Ingredients

½ pound octopus, raw or precooked and thawed

1 tsp olive oil

2 sprigs fresh rosemary

Kosher salt

Romesco

  • 2 tbsp raw almonds
  • 3 oz roasted red pepper
  • ¼ tsp garlic minced
  • 1 tbsp crushed tomatoes
  • 1 tbsp fresh flat leaf parsley
  • ¼ lemon worth of juice
  • ¼ tsp salt
  • Pinch of black pepper
  • 1 tbsp olive oil

Parsley

Instructions

  1. Prep sous vide to 171 degrees Fahrenheit for raw and 120 degrees for previously frozen.
  2. In a large ziploc bag add octopus, rosemary, and salt.
  3. Sous vide for 5 hours if from raw, sous vide for 2 hours if previously frozen and precooked.
  4. Blend all romesco ingredients together until the sauce is smooth.
  5. Heat up cast iron or grill to high heat, sear octopus quickly on each side.
  6. Serve octopus with romesco and garnish with chopped parsley.