Octopus

Ingredients for 1

• Olive oil

• Lemon juice

• Dried Oragano

• Octopus

• Sea salt

• Pepper

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 170.0ºF / 76.7ºC.

• Step 2

  Vacuum seal octopus Cook for 4 to 5 hrs until tender

• 

  Step 3

  Cool and clean skin off the octopus

• Brush With Olive Oil And Season With Sea Salt

• 

  Step 0

  BBQ over hot charcoal or grill to char

• Step 1

  Cut into pieces and coat with olive oil, lemon juice and oragano

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