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This dish uses 2 preparations, each with its own recipe. Each is shown at the quantity its own recipe makes.

Sous Vide Octopus

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Cooking

Step 1 of 16

Preparation

1 of 16

If the octopus is fresh, freeze it first. Freezing breaks down the muscle fibres naturally. Thaw it fully before cooking.

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What you are cooking with

The octopus

  • 1 kg to 2 kg Whole octopus, cleaned, beak removed

Flavour base, per kilogram of octopus

  • 30 ml Olive oil
  • 3 to 4 Garlic, cloves, crushed
  • 2 each Bay leaves
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • of 1 lemon Lemon zest
  • a small sprig Thyme or oregano
  • a small amount of each Onion, celery and carrot
  • optional, a splash White grape vinegar

Quick Mediterranean glaze

  • from the bag Octopus juices
  • a splash White grape vinegar
  • Lemon juice
  • Olive oil
  • a tiny touch Honey or palm sugar

To finish

  • Capers, fried until crisp
The whole method