Octopus in chorizo ​​butter

Ingredients for 4 servings:

• 400 g octopus (pulpo), ready to cook
• 1 garlic clove(s), coarsely sliced
• 1 bay leaf
• 50 ml red wine, dry
• 2 tbsp olive oil
• 1 large red bell pepper(s)
• 200 g cherry tomatoes, halved
• 100 g butter
• 100 g chorizo, thinly sliced
• 1 garlic clove(s), finely diced
• smoked salt
• e.g. chili powder
• Sea salt
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

cooked sous vide in red wine

Roast the bell pepper in a preheated oven at 200°C (fan-assisted) until the skin turns black and peels easily. Roughly dice the peeled and deseeded bell pepper and set the oven to 150°C (300°F). Halve the cherry tomatoes, place them cut-side up on a well-oiled baking sheet, sprinkle with sea salt, and place in the oven. Vacuum-seal the octopus, along with the garlic slices, bay leaf, red wine, and olive oil, and place them in a sous-vide water bath heated to 72°C (160°F). The octopus and tomatoes both need about 1.5 hours. Shortly before the end of the cooking time, melt the butter in a moderately hot pan and lightly fry the chorizo ​​slices and garlic cubes. Add the paprika, diced bell peppers, and cherry tomatoes, mix gently, and season with smoked salt and chili powder, then remove from the heat. Remove the octopus from the cooking liquid, pat dry, cut into slices about 5 mm thick, and add to the chorizo ​​butter. Serve with fresh baguette, rosemary baked potatoes, tagliatelle, or ravioli filled with bacon and ricotta. Since an octopus typically weighs well over 400 g, several portions can be cooked at once in a sous-vide bath, chilled in ice water for at least 10 minutes, and then quickly frozen. If necessary, reheat in a 70 °C bath.