Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 1.5 kg of octopus thoroughly under cold water, then place it in a large vacuum-sealable bag with 0.25 cup dry white wine, 2 cloves of thinly sliced garlic, 1 teaspoon of sea salt, and 0.5 teaspoon of freshly ground black pepper.

2. 2

   Seal the bag using a vacuum sealer and cook the octopus in a sous-vide water bath set to 79°C (174°F) for 5 hours.

3. 3

   While the octopus cooks, prepare the potatoes by scrubbing 500 grams of small waxy potatoes and boiling them in salted water until just tender, then drain and cut them in half.

4. 4

   Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat and sear the halved potatoes for 5-7 minutes until crispy and golden brown, seasoning with a pinch of sea salt and black pepper.

5. 5

   For the Salmoriglio sauce, whisk together 0.5 cup fresh lemon juice, 1 tablespoon extra virgin olive oil, 2 tablespoons chopped fresh oregano, 0.25 cup chopped fresh parsley, 2 cloves of thinly sliced garlic, and 0.5 teaspoon red pepper flakes in a small bowl.

6. 6

   Once the octopus is cooked, remove it from the bag, pat it dry, and gently remove any tough skin if desired, then slice the tentacles into 2-inch pieces.

7. 7

   Arrange the crispy potatoes on serving plates, top with the sous-vide octopus pieces, and generously drizzle with the prepared Salmoriglio sauce to serve immediately.