SOUS VIDE OCTOPUS

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Sous Vide Octopus is slow cooked for 5 hours until ultra tender and then browned up in a hot skillet to get charred and crispy!

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Why This Recipe Works

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Ingredients

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Heat a sous vide water bath to 172F degrees.

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Mix the seasonings together and rub all over the octopus.

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Place in a vacuum seal bag with the chorizo and vacuum seal.

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Cook for 5 hours. Remove from bag and pour bag juice in a saucepan.

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Get the full Instructions here!

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More to eat. more places to travel. more recipes to cook.

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SOUS VIDE OCTOPUS