Octopus sous vide

Octopus sous vide

Octopus (also: pulpo) can be easily prepared for later use. This example shows the preparation using the Sous Vide method.

Material needed :

  • cutting board
  • chef’s knife
  • Sous vide basin
  • vacuum sealer
  • Cooking bag (stable up to 120°C)

Procedure :

  • Cut the head off the octopus between the eyes and the tentacles
  • Remove the mouthpart by pushing it out with a finger
  • Place the octopus on the cutting board and cut in half, each with 4 tentacles
  • Split each half into 2 tentacles
  • Place 2 tentacles in a vacuum cooking bag
  • In every bag
    • 1 bay leaf
    • 1/4 tsp salt
    • 1 clove of garlic
    • 1 slice of ginger
    • 5-6 peppercorns
  • Preheat the sous vide tank to 87°C
  • Vacuum the bags and cook in a water bath for 5 hours
  • Chill in cold water or blast chiller
  • Store cold until use