<p>ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.</p>

ChefSteps

<p>Octopus is a delicacy enjoyed the world over, from Singapore to Portugal, Japan to the Maldives. But cooking this lean cephalopod correctly requires converting tough connective tissue into tender, silken gelatin. Sous vide’s precise times and temperatures make tenderizing octopus a breeze—just pick your preferred texture, and Joule Turbo takes care of the rest, ensuring those tough tentacles always come out luscious and toothsome. To create a lovely black char to contrast with the velvety meat, we like to finish octopus on a very hot grill, but you can sear it up on the stove instead or simply slice into bite-sized pieces and toss into your favorite soup, stew, or seafood salad. Or do like the Spanish and serve that octo along with fingerling potatoes, aioli, and a healthy dose of smoked paprika. However you dress it up, this dish has got legs.</p>