Ingredients
Equipment
Method
- Preheat your sous vide machine to 77°C (171°F).
- Season the octopus generously with sea salt and black pepper, drizzle with 1 tablespoon of olive oil, and add the rosemary sprigs.
- Place everything into a Ziploc bag or vacuum-sealed pouch, removing as much air as possible before sealing.
- Submerge the sealed bag in the water bath and cook for 5 hours.
- After cooking, carefully remove the bag from the water bath, take out the octopus, and pat it dry.
- Cut the octopus into bite-sized pieces.
- Heat 2 tablespoons of olive oil in a skillet over medium heat and sauté the sliced garlic until golden brown.
- Toss the cooked potato chunks into the skillet with the garlic and then add the octopus pieces.
- Sprinkle smoked paprika, salt, and pepper over the mixture and stir to coat evenly.
Nutrition
Calories: 295kcalCarbohydrates: 20gProtein: 30gFat: 11gSaturated Fat: 1.5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 1gVitamin A: 5IUVitamin C: 15mgCalcium: 3mgIron: 10mg
Notes
For the best flavor, use high-quality extra virgin olive oil. If using frozen octopus, thaw it overnight in the fridge before cooking. You can customize this recipe by experimenting with different herbs or adding a squeeze of fresh lemon juice before serving for an extra zing. Leftovers can be stored in an airtight container in the fridge for up to 2 days and gently reheated in a skillet. Avoid microwaving to prevent rubbery texture.
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