Sous Vide Squid in Garlic and Parsley Sauce

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Recipe Temp 136.4 F / 58 C
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Sous vide squid is juicy and tender when cooked with the Anova Precision Cooker. To finish, quickly place the squid in a grill pan for some smoky char. The squid should be served with garlic and parsley dressing poured on top with a wedge of lemon on the side.

Ingredients for 2

  • 2 (4-ounce) squid bodies, cleaned

  • Salt and freshly ground black pepper

  • 3 tablespoons extra virgin olive oil

  • 2 cloves garlic, minced

  • 2 tablespoons finely chopped fresh parsley

  • 3 tablespoons rice bran oil or other oil with high smoke point

  • 4 lemon wedges, for serving

Directions

  • 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.

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136.4 F / 58 C Recipe Temp
Recipe Time
Prep Time