Octopus Sous Vide — Basic Recipe
Tender Octopus with Smoked Paprika — Make-Ahead Prep
20
Octopus cooked sous vide at 79.5°C for 5 hours — tender inside with firm tentacles. A mandatory final sear on the grill for a golden crust. Great make-ahead: keeps for 3 days or freezes for up to 3 months.
What is in it
- Octopus
- Olive oil
- Smoked paprika
- Bay leaf
- Orange zest
- Salt
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