Piquillo Octopus

Makes 30 portions

Ingredients

Flavour Base
500g Piquillo peppers
150ml Barker’s Professional Yuzu Citrus Dressing
2g mint leaves
30g confit garlic
150g extra virgin olive oil
1 tsp sea salt flakes

Octopus
1 x 3kg octopus, beak removed
250ml extra virgin olive oil
30ml Barker’s Professional Yuzu Citrus Dressing
50g torn mint
25g sweet smoked paprika
10g sea salt flakes

Method

Flavour Base
In a liquidizer, place peppers, Barker’s Professional Yuzu Citrus Dressing, mint and garlic. Blitz for 10 seconds.

Scrape down and blitz for a further 5 seconds.

Scrape down, add olive oil and salt.

Blitz until smooth, approximately 20 seconds.

Octopus
Cut the octopus legs to separate into 8 legs each

In a mixing bowl, stir together the oil, Barker’s Professional Yuzu Citrus Dressing, mint, paprika and salt. Mix with the octopus legs

Place 3 legs in each sous-vide bag and vacuum on medium pressure. Cook in a water bath at 77°C for 5½ hours, place into an ice bath.

Piquillo octopus

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