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Slow cooked octopus with smoked potato cream and parslay

Slow-Cooked Octopus With Smoked Potato Cream And Parsley

Slow-Cooked Octopus With Smoked Potato Cream And Parsley and smokiness accentuates its taste. Perfect as a started dish.
Prep Time 1 hr 30 mins
Cook Time 18 hrs
Course Appetizer
Cuisine Italian
Servings 4 people


  • 1 Souce Vide
  • 1 Pot
  • 1 Kitchen Aid


  • 2 kg Octopus
  • 500 g Potatoes
  • 1 Bunch Parsley
  • 5 g Smoked Black Pepper
  • 1/2 l Double Cream
  • 3 g Winegar


  • Cook the Octopus for 18 hours Sous Vide with (salt, pepper, and thyme)
  • Boil the Potatoes with Double Cream until softened (Blend with Kitchen Aid and add the Smoked Pepper)
  • Boil the Parsley for 5 seconds and cool down in ice water. (Blend with Kitchen, add salt, pepper, and a touch of vinegar)


Food is vacuum-sealed in a cooking pouch and heated at a precise temperature in a water bath.
Advantages of cooking sous vide:
  • Preserves flavor and aroma.
  • Highlights flavors and retains colors.
  • Preserves nutrients, unlike traditional cooking.
Keyword octopus recipes, octopus recipes bbc, octopus recipes uk