Cooks in:
Levels: Medium
List of Ingredients
- One (2 lb 4 OZ. of octopus
- 2 CUPS of Basmati rice
- 2 1/3 CUPS of tomatoes
- 1 1/3 CUP of shelled peas
- 1 can crab meat
- 1 avocado
- Bay leaves
- Extravirgin olive oil
- Salt
- Pepper
Method
1
To make rice salad with octopus and crab, first gut the octopus, remove the beak and eyes, and transfer to a vacuum bag with a bay leaf. Seal in a vacuum, then cook sous vide for 6 hours at 175°F. Once cooked, set aside to cool, then cut into slices. Cook the peas for 4 minutes in a steam oven at 225°F, adding the tomatoes with 1 minute to go, then de-seed and dice the tomatoes. Meanwhile, spread out the rice on a baking tray and add salted water at a 1:1.5 ratio. Cook in a steam oven for 15 minutes at 225°F. Once cooked, transfer to a bowl and add the peas, the crab meat (drained, and any cartilage removed), the diced avocado, the sliced octopus, and the diced tomato. Drizzle with oil, season with salt and pepper, and serve.