Octopus 77°C/171°F

Delicious, spicy and tender octopus.

Author

5e9eea72-3024-43fa-9ae9-4567ac1f1976

Prep Time: 00:15

Recipe Time: 06:00

Temperature : 171F / 77.2C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 171ºF / 77.2ºC
2. Set a pot of boiling water on your stove and clean your pulpo if necessary.
3. Dip the pulpo three times in the boiling water. The tentacles will curl.
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
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

1. After 6 hours, light up your grill.
2. 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)
3. Grill the octupus and brush the chorizo butter on top.
4. Have a nice meal.