Sous Vide Octopus Recipe
Sous vide octopus is a tender and flavourful Mediterranean dish, slow-cooked with Herbs de Provence, Espelette pepper, and wine stock. Finished with a quick roast, it’s perfect for a crispy, aromatic touch!
Ingredients
- 500 g Mini octopus frozen, defrosted
- 1 tbsp Herbs de Provence
- 1/2 tbsp Espelette pepper or chilli powder
- 100 ml Wine stock
- 2 tbsp Olive oil for roasting
Instructions
Prepare the Octopus:
- Defrost the frozen mini octopus and pat dry with paper towels.
Season and Bag:
- Place the octopus in a sous vide bag with Herbs de Provence, Espelette pepper, and wine stock.
- Seal the bag using a vacuum sealer or the water displacement method.
Sous Vide Cooking:
- Preheat the sous vide water bath to 77°C.
- Submerge the bag in the water bath and cook for 5 hours.
Cool Down:
- Once cooked, remove the octopus from the bag and let it cool slightly. Reserve some of the cooking liquid if desired for a sauce or glaze.
Quick Roast:
- Heat olive oil in a skillet over medium-high heat.
- Roast the octopus quickly, turning to ensure a light char and crispy edges.
Serve:
- Plate the roasted octopus and garnish with additional Herbs de Provence or Espelette pepper if desired.
Notes
- Wine Stock Substitutions: If wine stock is unavailable, use a mix of white wine and chicken or vegetable stock.
- Customise the Spice: Adjust the amount of Espelette pepper or chilli to suit your spice preference.
- Crisping Tip: Ensure the skillet is hot before roasting for a perfect char.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
