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