Ingredients:

  • 2 lbs (900g) Octopus, cleaned
  • 2 tbsp Olive Oil
  • 4 cloves Garlic, smashed
  • 1 sprig Rosemary
  • 1 sprig Thyme
  • 1 Lemon, sliced
  • 1 tsp Black Peppercorns, crushed
  • Salt, to taste
  • 1.5 lbs (680g) Baby Potatoes, halved or quartered if large
  • 2 tbsp Olive Oil
  • 1 Lemon, zested and juiced
  • 2 tbsp Fresh Parsley, chopped
  • 1 tbsp Fresh Oregano, chopped
  • Salt and Pepper, to taste
  • 1 tbsp Olive Oil
  • 1 tbsp Butter

Instructions:

  1. Combine octopus, olive oil, garlic, rosemary, thyme, lemon slices, peppercorns, and salt in a bowl. Toss to coat.
  2. Transfer the octopus mixture to a vacuum seal bag and seal tightly. If using a Ziploc bag, remove as much air as possible using the water displacement method.
  3. Preheat a water bath to 167°F (75°C). Submerge the sealed octopus bag in the water bath and cook for 4 hours. Ensure the bag is fully submerged throughout the cooking process.
  4. In a large pot, add the baby potatoes, cold water and 1 tbsp of salt. Bring to a boil and simmer for 15 minutes or until fork tender.
  5. Mix the olive oil, lemon zest, lemon juice, parsley, oregano, salt, and pepper in a bowl.
  6. Remove the octopus from the water bath and carefully open the bag. Transfer the octopus to an ice bath to chill rapidly. Once cooled, pat the octopus dry with paper towels.
  7. Heat olive oil and butter in a large skillet over medium-high heat. Sear the octopus for 2-3 minutes per side, until lightly browned and slightly crispy. Watch for splattering!
  8. Drain the potatoes from the water bath. Transfer potatoes into a large bowl and pour the lemon herb dressing over them. Gently toss to coat.
  9. Slice the Sous Vide Octopus and arrange on a platter with the lemon-herb potatoes. Garnish with extra herbs and a lemon wedge, if desired.