Sous Vide Grilled Octopus

For this summery sous vide grilled octopus dish, octopus gets cooked in the Anova Sous Vide Precision Cooker before a quick sear on the grill. The flavor and texture is so good, it really only needs an easy lemon-parsley vinaigrette to go along with it. This works as a tapas-style appetizer but also as a healthy main dish when served with grilled vegetables or a salad.

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: 01:00

Recipe Time: 04:00

Temperature : 180F / 82.2C

Ingredients

• 1 pound octopus tentacles
• 4 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/4 cup thinly sliced Nicoise olives
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon minced fresh parsley

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
2. Place the octopus 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 int the water bath and set the timer for 4 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the octopus, brush with 1 tablespoon olive oil, and season with salt and pepper. Discard cooking liquid.
2. Cook octopus on a grill pan or grill on high heat until the edges are crisp, about 5 minutes. Transfer to a cutting board and separate tentacles into individual pieces.
3. In a medium bowl, whisk together the olives, lemon juice, lemon zest, parsley, and remaining 3 tablespoons olive oil. Season to taste with salt and pepper.
4. Divide the octopus between four plates and drizzle with the vinaigrette. Serve.