Sous Vide Spanish Grilled Octopus Salad with Orange and Bell Pepper

Name: Sous Vide Spanish Grilled Octopus Salad with Orange and Bell Pepper
Yield: Serves 4 to 6
Cuisine: Spanish & Portuguese
Ingredients: 1 4-pound, octopus, rinsed; ½ cup plus 3 tablespoons, extra-virgin olive oil; 1 tablespoon, smoked paprika; 4 , bay leaves; 1 teaspoon, lemon zest plus ⅓ cup juice (2 lemons); 3 tablespoons, sherry vinegar; 2 , garlic cloves, minced; 1 teaspoon, sugar; , Salt and pepper; 1 , large orange; 2 , celery ribs, sliced thin on bias; 1 , red bell peppers, stemmed, seeded, and cut into 2-inch-long matchsticks; ½ cup pitted brine-cured, green olives, halved; 2 tablespoons, chopped fresh parsley

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A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

SERVES4 to 6

TIMESous vide: 5 hours; active cooking time: 1 hour

Sous Vide Temperature175°F/79.5°C

Sous Vide Spanish Grilled Octopus Salad with Orange and Bell Pepper

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

WHY THIS RECIPE WORKS

Octopus can be tricky to cook well. It has tough connective tissue that needs to be broken down into succulent gelatin, and it often skirts the thin lines between tender, chewy, and straight-up mushy. As a result, many (often dubious) tende...

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