Grilled baby octopus
Sous vide baby octopus finished on a hot grill until just charred.
Ingredients
| 1 pound | 455 g | baby octopus |
| 1 tablespoon | 15 ml | extra-virgin olive oil |
| 1 tablespoon | 15 ml | freshly squeezed lemon juice |
| ā | Kosher salt and freshly ground black pepper |
Instructions
Step 1: Set the Anova Sous Vide Precision Cooker to 134Ā°F (56Ā°C). Step 2: Place the octopus in a large zipper lock or vacuum seal bag. Seal using the water immersion method or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour. Step 3: About 10 minutes before the octopus is finished, heat a grill or grill pan to high heat (600-700 degrees).
Finishing Steps: Step 1: When the timer goes off, remove the bag from the water bath. Carefully remove the octopus from the bag and pat very dry with paper towels. Step 2: Toss the octopus with the olive oil and lemon juice, and season with salt and pepper. Grill octopus until just beginning to char, about 1 minute on each side. Serve.
Recipe Temp: 56.7Ā°C (134Ā°F). Recipe Time: 01:00. Prep Time: 00:10.
From https://recipes.anovaculinary.com/recipe/sous-vide-grilled-baby-octopus