Gastronomixs

Octopus cooked sous vide with smoked paprika oil

When cooking sous vide, the octopus is cooked at the same temperature for a long time, yielding an incredibly tender end result. 

Makes 1kg.

Octopus cooked sous vide with smoked paprika oil

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Ingredients

1

kg

octopus

10

g

smoked paprika

4

sprigs

thyme

1

sprig

rosemary

100

ml

extra virgin olive oil

Preparation method

  • Clean the octopus (see component: Cleaning octopus).
  • Heat the olive oil, the smoked paprika, and the herbs to 40°C and stir well.
  • Cut the tentacles off the body of the octopus and place them inside a vacuum sealer bag.
  • Add the paprika oil to the vacuum sealer bags and pull vacuum.
  • Cook in a sous vide system for five hours at exactly 77°C.
  • Cool in ice water or serve immediately.

Serving suggestions

  • Combines perfectly with potato, shallot, and sweet pepper.
  • As a component in a composition with pilaf, lemon, courgette, and aubergine.
  • Use a kitchen blowtorch to quickly char the octopus for a beautiful, grilled flavour if desired.

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