LOW TEMPERATURE POLBO Á FEIRA (GALICIAN OCTOPUS) WITH POTATOES
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Made by:mychef
Ingredients (6 serves)
- 2.5 kg octopus
- 4 medium potatoes
- q.s. olive oil
- q.s. sweet paprika
- q.s. Maldon salt
Cooking settings
Octopus
- Temperature: 75ºC
- Time: 8 hours
- Humidity: 0%
Potatoes
- Temperature: 90ºC
- Time: 40 minutes
- Humidity 0%
Preparation:
Freeze the octopus beforehand for 12 hours in order to soften the flesh. Thaw, clean, and chop the arms and the head. Place the arms in a cooking bag, vacuum seal at 100% in the TekVac vacuum sealer and cook for 8h at 75ºC in TekTherm Compact. Once the cooking has finished, chill with the TekChill blast chiller and keep cold. By chilling, the octopus can be pasteurized and kept for more than 21 days. In a separate step, boil the octopus head in water for 20 minutes.
Peel, rinse, and cut the potatoes to taste. Place them in a cooking bag. Add a little bit of broth from cooking the octopus head. Set the TekVac to 100% vacuum and cook at 90ºC for 40 minutes in the low temperature TekTherm Compact oven.
Plating:
Use the potatoes as a base, cut the octopus in pieces and set on top. Drizzle with olive oil, sweet paprika, and a pinch of coarse Maldon salt.
