Kevin's octopus

Tender octopus on garlic bread

Author

jean-francois Cosse

Prep Time: 01:00

Recipe Time: 05:00

Temperature : 170.6F / 77C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 77ºC / 170.6ºF
2. Cut the tentacles in 2 inches length
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.
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
5. Slice and toast the sourdough and spread the garlic butter generously.
6. Once cooked ,rub the bag with the octopus between your hands so the skin of the octopus dissolve in the cooking liquid.
7. Remove the octopus from the bag Discard cooking liquid. and give a quick rinse
8. Heat a large skillet with a knob of butter. Add the octopus to sear quickly about 30 seconds
9. Add the tomato sauce give a quick stir then serve on top of garlic bread
10. Then sprinkle with chopped parsley
11. This works as a tapas-style appetiser but also as a healthy main dish served with a salad
12. I would like to thank my best friend Kevin C. for teaching me this great recipe.

Finishing Steps