Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 1 kilogram of octopus thoroughly, then place it into a food-grade sous-vide bag along with 2 cloves of minced garlic, 1/4 cup of chopped cilantro, 1/4 cup of lime juice, and 1 teaspoon of sea salt.

2. 2

   Seal the sous-vide bag, ensuring all air is removed, and cook the octopus in a preheated water bath at 78°C for 6 hours until it is exceptionally tender.

3. 3

   While the octopus cooks, prepare the peanut sauce by sautéing 1/2 of a small white onion, finely diced, and 1 clove of minced garlic in 1 tablespoon of Achiote oil in a saucepan over medium heat for 5 minutes until softened.

4. 4

   Add 1/2 of a red bell pepper, finely diced, to the saucepan and cook for another 3 minutes, then stir in 1 cup of unsalted roasted peanuts, ground into a smooth paste, 1 cup of whole milk, and 1/2 teaspoon of ground cumin, simmering gently for 10 minutes until the sauce slightly thickens, then season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, and incorporate 2 tablespoons of freshly chopped cilantro.

5. 5

   Meanwhile, peel and cut 500 grams of fresh yuca into 1-inch thick sticks, then boil them in a pot of salted water for 15 minutes until they are tender when pierced with a fork, subsequently draining them thoroughly and patting them completely dry with paper towels.

6. 6

   Heat 3 cups of vegetable oil in a deep pot or fryer to 175°C (350°F) and carefully fry the yuca sticks in small batches for 5-7 minutes until they are golden brown and crispy, then remove them with a slotted spoon and immediately season with 1/4 teaspoon of sea salt.

7. 7

   Carefully remove the sous-vide octopus from its bag, pat it dry, and slice the tentacles into 1/2-inch thick pieces, then artfully arrange 125 grams of the sliced octopus and 100 grams of crispy yuca on each serving plate, generously drizzling 1/2 cup of the warm peanut sauce over each portion, and garnishing with 2 tablespoons of finely chopped red onion and a fresh lime wedge.