Kevin's octopus

Ingredients for 4

• 1 pound of octopus tentacles

• 2X2 tablespoons virgin olive oil

• 1/2 small tin of chopped tomatoes

• 1 small onion

• 1 Fresh sourdough bread

• Dry mixt herbs

• Garlic butter

• Extra butter for finishing

• 1 tablespoon minced fresh parsley to dress

• Salt and freshly ground black pepper

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 77ºC / 170.6ºF

• Step 2

  Cut the tentacles in 2 inches length

• Step 3

  Place the tentacles 2 tablespoon of olive oil ,salt and paper 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 in the water bath and set the timer for 5 hours.

• Step 4

  In the meantime finely dice the onion put them in a pan with the remaining olive oil cook until translucent then add the chopped tomatoes and the mix herbs. Cook on low heat until half dry. Remove from the heat

• 

  Step 5

  Slice and toast the sourdough and spread the garlic butter generously.

• Step 6

  Once cooked ,rub the bag with the octopus between your hands so the skin of the octopus dissolve in the cooking liquid.

• Step 7

  Remove the octopus from the bag Discard cooking liquid. and give a quick rinse

• 

  Step 8

  Heat a large skillet with a knob of butter. Add the octopus to sear quickly about 30 seconds

• 

  Step 9

  Add the tomato sauce give a quick stir then serve on top of garlic bread

• Step 10

  Then sprinkle with chopped parsley

• Step 11

  This works as a tapas-style appetiser but also as a healthy main dish served with a salad

• Step 12

  I would like to thank my best friend Kevin C. for teaching me this great recipe.

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