Ingredients
1 baby octopus, about 1 kg
3 tbsp rice bran oil, divided
2 sprigs rosemary
SIDS SALT & PEPPER to taste
3 cloves garlic sliced
Smoked Spanish paprika
1 potato peeled, cooked & cut into bite size pieces
Directions
Heat sous vide bath to 77°C. Season octopus with SIDS SALT & PEPPER to taste and drizzle with 1 tablespoon oil. Place in Ziploc bag or vacuum seal bag along with rosemary sprigs. Seal bag, squeezing out any excess air.
Cook in sous-vide bath for 5 hours.
Remove octopus from bag and pat dry with paper towel. Cut cooked octopus into bite-size pieces.
Heat 2 tablespoons oil and garlic in frypan until hot and garlic is lightly browned. Add cooked potato and sauté until heated through. Add octopus pieces. Season to taste with smoked paprika, SIDS SALT & PEPPER. Toss octopus well.
