Sous Vide Grilled Octopus
Tender sous vide octopus tentacles, grilled until crisp and dressed with an olive-lemon vinaigrette.
Ingredients
| 1 pound | 455 g | octopus tentacles |
| 4 tablespoons | 60 ml | extra virgin olive oil |
| ā | Kosher salt and freshly ground black pepper | |
| 1/4 cup | 60 ml | thinly sliced Nicoise olives |
| 2 tablespoons | 30 ml | freshly squeezed lemon juice |
| 1 tablespoon | 15 ml | lemon zest |
| 1 tablespoon | 15 ml | minced fresh parsley |
Instructions
Recipe Temp: 82.2Ā°C / 180Ā°F. Recipe Time: 4 hours.
Step 1: Set the Anova Sous Vide Precision Cooker to 180Ā°F (82.2Ā°C). Step 2: Place the octopus in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag int the water bath and set the timer for 4 hours.
Finishing Steps: Step 1: When the timer goes off, remove the bag from the water bath. Remove the octopus, brush with 1 tablespoon olive oil, and season with salt and pepper. Discard cooking liquid. Step 2: Cook octopus on a grill pan or grill on high heat until the edges are crisp, about 5 minutes. Transfer to a cutting board and separate tentacles into individual pieces. Step 3: In a medium bowl, whisk together the olives, lemon juice, lemon zest, parsley, and remaining 3 tablespoons olive oil. Season to taste with salt and pepper. Step 4: Divide the octopus between four plates and drizzle with the vinaigrette. Serve.