| Recipe | Source |
|---|---|
| Charred Octopus with Orange, Cured Olives, Frisée, and Mint Vinaigrette | Sous Vide: Better Home Cooking |
| Nabemono (Japanese Hot Pot) | The Heritage Cookbook |
| Octopus "Fairgrount Style" (Pulpo a Feira) | The Professional Chef (8th Edition) |
| Sous Vide Octopus | Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
| Spanish Grilled Octopus Salad with Orange and Bell Pepper | Sous Vide for Everybody |