A sous vide stick isn't just for cooking steaks and chicken breasts—it can also be used for preparing octopus! Sous vide octopus tentacles have a texture that's tender yet slightly chewy, making them perfect as an appetiser or starter.
Why Is Octopus Tentacle Suitable for Sous Vide Cooking?
Octopus tentacles have a firm texture and are rich in collagen, making them ideal for long, low-temperature cooking. Sous vide allows the tentacles to be heated evenly until fully cooked while preserving their natural tenderness without becoming overly dry or chewy. The slow cooking process at a low temperature gradually softens the collagen, resulting in a texture that is both springy and delicate. Compared to traditional high-temperature boiling, this method better enhances the flavour and texture of the octopus.
Can Cooked Octopus Legs Be Used?
Sous vide allows precise control over temperature and time, ensuring the optimal texture and flavour of octopus legs. This recipe uses raw octopus legs, which BigBoy cooks sous vide at 75°C for 5 hours. However, if raw octopus legs are unavailable, you can use pre-cooked octopus legs—commonly used for sashimi or sushi.
Pre-cooked octopus legs typically have a firmer texture, so using sous vide to further tenderise them is a logical approach. If you choose to use cooked octopus legs, the sous vide temperature and time should be adjusted slightly. I recommend cooking them at 70°C for 2 hours to achieve the desired tenderness.
What is Romesco Sauce?
Romesco sauce is a classic condiment originating from the Catalonia region of Spain. It is primarily made from roasted red peppers, almonds, garlic, olive oil, and red wine vinegar. With its rich flavor profile featuring a subtle smoky aroma, a balance of sweetness and acidity, and a hint of nuttiness, Romesco sauce pairs exceptionally well with seafood and grilled dishes. It not only enhances the taste but also adds depth to the dish, making it an essential component in Spanish cuisine.
The process of making Romesco sauce is simple yet delivers remarkable flavour. Roasted red peppers are charred until blackened and then peeled. They are blended with peeled tomatoes, toasted almonds, and garlic until smooth. Extra virgin olive oil and red wine vinegar are then slowly incorporated to create a silky texture. This versatile sauce complements not only seafood but also meats and vegetables, earning its reputation as a multipurpose condiment. For a lighter, airy texture, it can even be transformed into a foam using a cream siphon, providing a striking contrast to the tender texture of octopus and adding another layer of complexity to the dish.
BigBoy's Sous Vide Octopus with Romesco Sauce
Specially crafted by BigBoy, this sous vide octopus paired with Romesco sauce perfectly combines tender, succulent octopus with rich Spanish flavours. After being massaged with coarse salt and thoroughly cleaned, the octopus tentacles are sealed in a vacuum bag with smoked paprika-infused olive oil and slow-cooked at low temperature for 5 hours, resulting in a tender yet bouncy texture. The Romesco sauce is made with fresh roasted red peppers and almonds, blended to a smooth consistency, and whipped into a light foam, adding both visual appeal and a delightful mouthfeel to the dish.
This dish not only showcases refined culinary techniques but also delivers a rich, exotic flavour profile. Whether for a family gathering or a special occasion, it is sure to be the highlight of the table. Try this delicious recipe today and treat your family and friends to a dish that combines French precision with Spanish charm! Watch the video below for step-by-step instructions, and scroll down for the detailed recipe and preparation method.
Ingredients
Sous Vide Octopus:
Octopus Tentacles | 4 each(650g) |
|---|---|
Coarse Salt (for cleaning) | handful |
E.V. Olive Oil | 100g |
Smoked Paprika | 1 tbsp |
Thyme | few sprigs |
Romesco Sauce
Red Capsicum | 2 each(400g total) |
|---|---|
Tomato (Concasse) | 1 each(125g) |
Almond (deskin) | 70g |
Red chilli | 1 each |
Red wine vinegar | 20g |
Garlic | 1 clove |
Paprika | 1 tsp |
Salt | ½ tsp |
E.V. Olive Oil | 80g |
茴香沙律：
Fennel | 100g |
|---|---|
Almond | 10g |
Parsley | Few sprigs |
Salt | to taste |
Lemon Juice | 1 tbsp |
E.V. Olive Oil | 10g |
Steps
Sous Vide Octopus Tentacles:
1.
Prepare a sous vide stick and a pot of water, setting the temperature to 75°C.
2.
Add extra virgin olive oil, paprika, and thyme to the pot. Heat gently over low heat for 3 minutes, then let it cool.
3.
Massage the octopus tentacles with coarse salt until foamy, then rinse thoroughly with water.
4.
Place the octopus tentacles into a sous vide bag, drizzle with the infused olive oil, seal tightly, and sous vide for 5 hours.
Romesco Sauce
5.
Roast red bell peppers over an open flame until the skin is completely blackened. Transfer to a bowl, cover with plastic wrap, and let them rest for 20 minutes.
6.
Score an "X" at the bottom of the tomatoes, blanch them in boiling water for 30 seconds, then transfer to ice water. Peel, deseed, and dice the tomatoes.
7.
Boil almonds for 2 minutes, then place them in a towel. Rub to remove the skins.
8.
Peel and deseed the roasted red bell peppers.
9.
In a blender, combine all ingredients except red wine vinegar and extra virgin olive oil. Blend for 2 minutes, then gradually add the vinegar and olive oil, blending until smooth.
10.
To create a lighter foam version, transfer the Romesco sauce to a cream whipper. Charge it with one N2O cartridge, shake well, and dispense the Romesco foam.
Fennel Salad:
11.
Toast Almond slices until golden. Thinly slice fennel and shred Parsley. Toss with salt, lemon juice, and extra virgin olive oil.
Assembly:
12.
Remove the octopus tentacles, pat them dry, and sear in a skillet until golden and slightly charred. Slice into pieces. Pipe Romesco foam onto a plate, arrange the octopus and fennel salad, and serve immediately.
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