Sous Vide Grilled Baby Octopus

Octopus, like calamari, can get really rubbery when cooked improperly. That’s why cooking it in the Anova Sous Vide Precision Cooker is ideal. With just a few ingredients — olive oil, lemon juice, and black pepper — you’ll have perfectly cooked baby octopus that just needs a quick sear in a grill pan to finish. We recommend serving it with additional lemon wedges and fresh parsley.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 134F / 56.7C

Ingredients

• 1 pound baby octopus
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper.

Directions

1. Set the Anova Sous Vide Precision Cooker to 134°F (56°C).
2. Place the octopus in a large zipper lock or vacuum seal bag. Seal using the water immersion method or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour.
3. About 10 minutes before the octopus is finished, heat a grill or grill pan to high heat (600-700 degrees).

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Carefully remove the octopus from the bag and pat very dry with paper towels.
2. Toss the octopus with the olive oil and lemon juice, and season with salt and pepper. Grill octopus until just beginning to char, about 1 minute on each side. Serve.