Pulpo, Cooked Sous Vide
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 4 hrs 10 mins |
| Total Time | 4 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 octopus (pulpo)
- 10 g butter
- 2 cloves garlic)
- 10 peppercorns
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 lemon wedge (s)
- 1 small carrot (s)
- 1 small chilli pepper (s)
Print Recipe
Pin Recipe Instructions
- Rinse the fresh octopus thoroughly with cold water and pat dry. Since the head of the octopus is also used, turn it inside out under running water and wash it thoroughly.
- If you buy frozen squid, let it thaw slowly in the refrigerator.
- Then cut off the tentacles with a sharp knife and place in several sous vide bags. Pack the pieces of the body separately in a bag. Add the butter, the pressed garlic, the sliced carrot and the other ingredients to the pulpo and vacuum seal.
- Place the tentacles next to each other in the bag so that they are superimposed as little as possible. This means that all pieces can cook equally well.
- I have a simple sous vide stick that I hang in a sufficiently large container for this dish. Set the temperature to 76 ° C. The cooking process took 4 hours for my pulpo.
- After cooking, cool the bags and their contents in ice water and sear them again after a short resting time in which the pan or grill is preheated.
- Serve the tentacles together with a mixed leaf salad.
- In addition, lemon, salt and pepper are enough so that everyone can add a little more seasoning.
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