Citrus and pepper sauce, seafood selection from the fire


Preparation info

  • Serves 8

    main course portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Another great recipe from Armando, the soldier. Remember that you should always serve seafood as soon as it’s cooked.



  • 500 g octopus – cleaned
  • 7 g salt
  • 4 g<


Place the cleaned octopus in a vacuum bag with the other ingredients. Vacuum seal and place in a sous vide at 77°C for 5 hours. Alternatively, place the bag in a pot of water and simmer for 4 hours. Once cooked, remove the bag from the water an