Grilled Sous Vide Squid in Garlic-Parsley Sauce
Squid bodies cooked sous vide, quickly grilled, then drizzled with a warm garlic-parsley olive oil sauce and served with lemon.
Ingredients
| 2 | (4-ounce) squid bodies, cleaned | |
| — | Salt and freshly ground black pepper | |
| 3 tablespoons | 45 ml | extra virgin olive oil |
| 2 | cloves garlic, minced | |
| 2 tablespoons | 30 ml | finely chopped fresh parsley |
| 3 tablespoons | 45 ml | rice bran oil or other oil with high smoke point |
| 4 | lemon wedges, for serving |
Instructions
Recipe Temp: 58°C. Recipe Time: 02:00. Prep Time: 00:15. Ingredients for 2.
Step 1: Set the Anova Sous Vide Precision Cooker to 136ºF (58ºC).
Step 2: Season the squid with salt and pepper. Place in a large zipper lock bag with 1 tablespoon olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.
Finishing Steps
Step 1: When the timer goes off, remove the bag from the water bath. Remove the squid from the bag, pat dry, and slice into 2-inch pieces. Discard any cooking liquid.
Step 2: Heat remaining 2 tablespoons olive oil in a small saucepan over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add half of the parsley and remove from the heat.
Step 3: Heat rice bran oil in a grill pan over high heat. When the oil just begins to smoke, add the squid and grill just until it begins to brown, about 20 seconds per side. Transfer to a serving plate.
Step 4: Drizzle the garlic-parsley mixture over the squid and top with remaining parsley. Serve with lemon wedges.
From https://recipes.anovaculinary.com/recipe/grilled-sous-vide-squid-in-garlic-parsley-sauce