Sous Vide Octopus
Season octopus with Salt and Garlic Powder.
Add 2 tbsp of Olive oil.
Place inside vacuum food container and seal.
Sous vide at 77 degrees Celsius for 5 hours.
Cool the octopus by removing water from the sous vide bath and replacing it with cold water and ice cubes.
Open the sealed bag and remove the water.
Melt butter on the skillet and sear the octopus on each side to golden brown, as desired. Add seasoning, as needed. Be careful not to overcook or burn the octopus as this causes the texture to become rubbery.
Ready to serve in under 5-10 minutes.
150g fresh Octopus (Pulpo)
Pinch of Salt
1 tsp Garlic Salt/Powder
2 tbsp Olive Oil
5 g grass fed butter
Food Vacuum Sealer
Sous Vide Device
Sous Vide Bath with lid
Cast Iron Skillet