Welcome to Stefan’s Gourmet Blog! You can find an overview of my sous-vide recipes as well as times and temperatures by clicking on “Sous-Vide” above. If you like what you see here, you can sign up on the sidebar to receive an email whenever I post a new recipe.
Octopus is often very tough and bland of taste. However if you cook it sous-vide, it will be extremely tender and flavorful! I made a classic Italian Insalata di Polpo and served it with grilled peppers as an antipasto.
First I sealed the octopus legs into a pouch with some thin lemon slices, salt, freshly ground black pepper and olive oil. Then I cooked it sous-vide for 3 hours at 85C/185F. I have also tried 4 hours at 77C/170F and both work well. I also tried 65C/149F once and that was not high enough as the octopus stayed tough (after 7 hours at least).
After cooking there was a lot of liquid in the bag. This is normal and the octopus was juicy all the same. You could reserve the liquid for some other purpose (sauce, soup, risotto).
At 65C/149F there was as much liquid in the bag and the octopus was tough. So I’ll stick with higher temperatures from now on.
The octopus looked a bit messy, but I knew it would look much better in the salad. I just let it cool to room temperature and sliced it into 1 cm (1/2 inch) slices.
Then I tossed the octopus with chopped flat parsley, good extra virgin olive oil, and lemon juice. I tasted and added more parsley, oil, lemon juice, salt and/or freshly ground black pepper to make it taste just the way I like it.
You can serve it right away or keep in the fridge to marinate the octopus a little. Bring back to room temperature (or slightly cooler) before serving.
Octopus (as well as squid) combine well with red peppers. I roasted red peppers in a hot (250C/480F) oven for 25 minutes and then let them cool in a closed plastic bag. The steam in the bag ‘cooked’ the skins, which made it easy to remove them. I removed the stem and seeds and sliced the peppers, then I marinated in good extra virgin olive oil with salt, freshly ground black pepper and some good balsamic.