Octopus

Author

Kevin Stanley

Prep Time: 00:00

Recipe Time: 04:30

Temperature : 170F / 76.7C

Ingredients

• Olive oil
• Lemon juice
• Dried Oragano
• Octopus
• Sea salt
• Pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 170.0ºF / 76.7ºC.
2. Vacuum seal octopus Cook for 4 to 5 hrs until tender
3. Cool and clean skin off the octopus

Brush With Olive Oil And Season With Sea Salt

1. BBQ over hot charcoal or grill to char
2. Cut into pieces and coat with olive oil, lemon juice and oragano