Octopus 77°C/171°F

Ingredients for 4

• 53 ounce Octopus

• 1 cup Olive oil

• Pepper & Salt

• 4 branches rosemary

• Garlic (add to taste)

• Zeste and juice of 2 lemons

• CHORIZO BUTTER:

• 1 stick of butter, softened

• Zest and juice of 1 lemon

• 1/2 cup flat-leaf parsley leaves,

• Salt

• 3 ounces Spanish chorizo, finely chopped

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 171ºF / 77.2ºC

• Step 2

  Set a pot of boiling water on your stove and clean your pulpo if necessary.

• Step 3

  Dip the pulpo three times in the boiling water. The tentacles will curl.

• Step 4

  Cut the pulpo in 3/4 pieces, and put them in sous vide bags (don't throw the head away!) add: - Olive oil - Lemon zeste - Garlic (add to taste) - Peper and salt

• 

  Step 5

  Vacuum and seal the bags. Put in water bath and wait 6 hours. (Put a wrapping foil or aluminium foil around your water bath, to preserve the right temperature )

• Finishing Steps

• 

  Step 0

  After 6 hours, light up your grill.

• Step 1

  Make chorizo-butter : Put the softened butter in a bowl. In a small saucepan, cook the chorizo over moderate heat until the fat just starts to render, about 2 minutes. Scrape the chorizo and fat into the butter. Add the lemon zest, lemon juice and parsley and use a fork to mix together well. Season with salt, if desired, and serve. The chorizo-lemon butter can be refrigerated for up to 2 days. Bring to room temperature before serving. (credits: https://www.epicurious.com/recipes/food/views/chorizo-lemon-butter-51241480)

• Step 2

  Grill the octupus and brush the chorizo butter on top.

• 

  Step 3

  Have a nice meal.

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