Sous Vide Octopus Spanish Tapas Recipe (2024)

FAQs

Is sous vide good for octopuses? ›

WHY SOUS VIDE? Octopus tentacles are rich in collagen, which can make them tough and rubbery when cooked using traditional methods. But the low-and-slow process of cooking octopus sous vide transforms the collagen into gelatin, creating a tender, silky finished texture.

Pulpo a la gallega is traditionally served in a wooden plate with a base of sliced potatoes, topped with slices of octopus. Season with sea salt, smoked paprika and a good drizzle of quality extra virgin olive oil.

All you really need is time; you need to cook the octopus just long enough so that the tough and chewy collagen in its flesh converts into silky and tender gelatin.

Place octopus pieces in zipper-lock or vacuum bags and seal using the vacuum sealer or the displacement method. Submerge in water and cook for 5 hours. Remove bags, chill rapidly in an ice-water bath, then refrigerate until ready to use.

It just needs a good boil, after which it can be pickled, stewed, roasted, deep-fried, or grilled. If you plan to slice it before using another cooking method to finish it up, allow the boiled octopus to come to room temperature or chill entirely as it will be easier to cut.

This collagen makes octopus flesh rubbery, at least initially. With enough heat and time that collagen breaks down into silky and tender gelatin, and the octopus grows tender with it. It's really no different than stewing gristly chunks of beef in a stew; eventually they become soft and tender.

It is a natural process without additives or chemicals. This process breaks down the muscles of the octopus making it tender and delicious,and causing it to curl up like a flower. Spanish flower octopus can be eaten grilled, sautéed, boiled, or cooked in the oven.

This Spanish octopus recipe is delicious and simple. Thinly-sliced octopus rests on a bed of soft, boiled potatoes, generously sprinkled with sea salt and paprika. It's a great tapa to share since you can pick up bits with a toothpick and pop it right in your mouth.

Countries that eat the most octopus are Korea, Japan and Mediterranean countries where they are considered a delicacy.

Octopus is much like squid: If you keep the cooking time minimal, under five minutes or so, you get a chewy but not unpleasant texture; this is a good technique for octopus salad or sushi. But for most preparations, long, slow cooking, which yields a tender texture, is best.

What does putting salt on an octopus do? ›

Salting is essential to tenderness, or fatal; brief dips in boiling water tenderize, or long slow cooling, or a rubbing with grated daikon, or the addition of a wine cork to the cooking liquid. Last week I stumbled on a Greek food scientist's report that small amounts of vinegar tenderize octopus.

The initial hot water dip causes the appendages to curl and the skin to tighten so that it is less likely to split during cooking. Figure about 10 minutes per pound cooking time. Test after 20 minutes by probing the thick part of a tentacle with a skewer. The octopus is done when the skewer easily pierces the flesh.

Typically, you would simmer an octopus for about 30-45 minutes. The water temperature should be around 190-200°F (88-93°C).

Octopus connective tissue has to be heated to around 130 degrees before it begins to dissolve into gelatin, and it dissolves quickly only near the boil. That's why most recipes advise boiling or simmering.

The meat is very white with a nice, firm texture. If prepared correctly, it is not tough or chewy, but actually quite tender. To me, they taste kind of “scallopy” and “crabby” at the same time, and can be served in cold dishes as well as hot preparations.

Freeze the octopus hard as rock for a week- this will help tenderize it and make it less rubbery. Next, make sure you gently simmer the octopus in water (or flavorful liquid like a stock.