Sous Vide Squid in Garlic and Parsley Sauce
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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
Set the Anova Sous Vide Precision Cooker to 136ºF (58ºC).
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.
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.
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.
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.
Drizzle the garlic-parsley mixture over the squid and top with remaining parsley. Serve with lemon wedges.