Sous Vide Octopus With Black Risotto Recipe

Cooking Directions

• STEP 1.Preheat the water bath to 160��F (71��C).
• STEP 2.Season the octopus with salt and pepper.
• STEP 3.Place the octopus in a vacuum-sealed bag and seal it.
• STEP 4.Cook the octopus in the water bath for 6-8 hours until tender.
• STEP 5.While the octopus is cooking, prepare the black risotto according to the package instructions, adding squid ink for color.
• STEP 6.Remove the octopus from the bag and pat it dry.
• STEP 7.Heat oil in a skillet over medium-high heat and sear the octopus for 1-2 minutes on each side until browned.
• STEP 8.Serve the octopus over the black risotto, drizzled with lemon-infused olive oil and garnished with fresh herbs.

Cooking Tips

• Make sure to clean the octopus thoroughly before cooking.
• If you don't have a vacuum sealer, you can use a ziplock bag and the water displacement method to seal the bag.
• Garnish the dish with lemon zest and a squeeze of lemon juice for extra brightness.

Storage and Serving

• The sous vide octopus with black risotto is best served immediately after cooking.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the octopus and risotto in a skillet over medium heat until warmed through.