Sous Vide Octopus

Sous Vide Octopus

  • Preparation 15 min
  • Cooking 5 h
  • Servings 4
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

    • 1 octopus, about 1 ¾ lb (800 g)
    • 2 tbsp (30 ml) olive oil
    • ½ tsp red pepper flakes

Preparation

Note from Ricardo

To remove the air from a freezer bag with a slider closing, hold the bag open at the top while slowly lowering it into the water. The pressure of the water will squeeze the air out of the bag. Just before the top of the bag reaches the water, zip it closed.

If using a freezer bag or one made of silicone, do not submerge the seal of the bag. Clip the top of the bag to the side of the cooking container ensuring the seal will not go underwater to prevent liquid from leaking into the bag.

It is important to ensure the food is fully submerged under water throughout cooking. If the food bag floats above water, use a large, heavy metal spoon, plate or any other heat resistant utensil to weigh the bag down to keep the food submerged.

To avoid risk of burn, carefully remove the bag from the water using tongs or oven mitts.

Personal Note

To help you with this recipe

Sous-Vide Precision Cooker (Immersion Circulator)

Sous-Vide Precision Cooker (Immersion Circulator)

129.99 $

The RICARDO sous-vide precision cooker provides quick and ultra-precise results while preserving flavours and textures. Just seal your food in an airtight plastic bag, dip it into a container filled with water (a saucepan, glass bowl or cooler) and attach the unit using its spring clip.

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