Octopus – Sous Vide

Enjoyed for centuries by cooks in Spain, Portugal, Greece and Italy, and now in Latin America, octopus has yet to make its mainstream debut in North American kitchens, possibly due to the fact that if not prepared properly, it can turn into something more like a rubber eraser than an entrée. We experimented with different tenderness-inducing preparation methods, including the time-tested sous vide method. The simplest, most surefire solution to perfect octopus every time? You guessed it—sous vide.

• Servings 4
• Dish Main
• Time 6 hours 30 minutes
• Skill Advanced