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Spanish Octopus
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Win summer in no time by adding some sous vide octopus to your mixed grill. Check out all the steps below, and get the full recipe here— chfstps.co/2nS8MBc—or in the Joule app. 1. Blanch the octopus in an aggressive boil for 10 minutes. 2. Transfer to an ice bath until cool. 3. Divide into individual tentacles with a knife. 4. Bag it up with a healthy dose of salt and olive oil. Be sure to use heavy-duty sous vide bags as you’ll be cooking at a high temperature. 5. #CookWithJoule—we like 5 hours
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