Sous Vide Octopus with Black Risotto Recipe
Paul Welburn's striking sous vide octopus is cooked low and slow in a water bath then pan roasted for a nice crisp finish. The tentacles sit on top of a rice sq
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Cooking tools:
- Sous vide circulator
- Water bath container
- Skillet
- Saucepan
- Wooden spoon
- Ladle
- Whisk
- Mixing bowl
- Blender
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
- Tongs
- Stove
Ingredients
- 1 octopus
- oil
- 25g of red dulse
- 450ml of water
- 90ml of chardonnay vinegar
- 6g of salt
- 6g of sugar
- 45ml of soy sauce
- 2g of saffron
- 40ml of chardonnay vinegar
- 30g of egg yolk
- 4g of Dijon mustard
- 2g of salt
- 300g of grapeseed oil
- 400g of Arborio risotto rice
- 100g of butter
- 1/2 tsp pickled lemon
- 2 tsp squid ink
- 1 tbsp of Parmesan
- sea vegetables
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