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