Sous Vide Octopus Potato Salad

Ingredients for 8

• 1 pound octopus tentacles

• 2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes

• 1/4 cup plus 1 tablespoon extra virgin olive oil

• 4 tablespoons sherry vinegar

• 2 tablespoons creamy Dijon mustard

• 1 tablespoon chopped fresh parsley

• 1 tablespoon chopped fresh tarragon

• 1 teaspoon smoked paprika

• Kosher salt and freshly ground black pepper

• 1/2 red onion, thinly sliced

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).

• Step 2

  Place the octopus in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag int the water bath and set the timer for 4 hours.

• Step 3

  About 30 minutes before the octopus is finished, bring a large pot of salted water to a boil. Add the potatoes and boil until tender, about 20 minutes. Drain and let cool.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the octopus and brush with 1 tablespoon olive oil. Discard cooking liquid.

• Step 1

  Heat a grill pan over high heat for 5 minutes. Grill the octopus until edges are crisp, about 5 minutes. Transfer to a cutting board and slice in to 1/2-inch pieces.

• Step 2

  In a large bowl, whisk together the vinegar, mustard, parsley, tarragon, and paprika. Slowly drizzle in the remaining 1/4 cup olive oil until emulsified. Season to taste with salt and pepper.

• Step 3

  Add the red onion, potatoes, and octopus. Toss to coat. Season to taste with salt and pepper and serve.

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