Grilled Octopus

Most tender Grilled Octopus

Author

Andreea O'Kane

Prep Time: 07:00

Recipe Time: 06:00

Temperature : 171F / 77.2C

Ingredients

• Fresh Octopus
• 2 bay leaves
• 4 garlic cloves
• Few pinches of salt
• A pinch of black pepper
• 2 pinches of dried chipotle pepper flakes
• Olive oil
• Lemon juice
• Smoked paprika
• 1/4 cup wine

Directions

1. Set your ANOVA for 171F. After cleaning the octopus, blanch It for 5 min in boiling water to which you add the bay leaves, a pinch of salt and 1/4 cup of wine. Remove the octopus and put It in an ice bath until cool. Reserve the bay leaves. Put octopus, bay leaves, olive oil, garlic, salt, pepper and chipotle flakes in a bowl and let sit for 10-25 min while your ANOVA gets to temp.
2. I cut the octopus in 2 and vacuum packed them separately, adding a bay leaf, garlic and chipotle flakes from the bowl in each bag.
3. After 6 hrs in the 171F bath took them out, let cool, one in the freezer and the other finished the next day.

Finishing Steps

1. I finished It in a smoking hot cast iron-for the lack of a grill. 3 min each side. Used the small blow torch to add Crispness. Drizzle olive oil, lemon juice, smoked paprika and chipotle flakes.