Sous Vide Grilled Octopus

Incredibly tender and juicy grilled octopus. Very easy to make at home.

Author

Kristian Pankov

Professional at home

Prep Time: 24:00

Recipe Time: 06:00

Temperature : 171F / 77.2C

Ingredients

• Olive oil (235 ml)
• Salt (1 tea spoon)
• Pepper (1 tea spoon)
• 3-4 Garlic cloves
• Thyme
• Parsley
• Dill
• Whole octopus or just the tenticles

Directions

1. Set your Anova Sous Vide Precision Cooker to 77.2ºC / 171.0ºF
2. Wash the octopus thoroughly, then cut off the head right below the eyes. Remove the beak. Wash the tenticles once more.
3. Shock the octopus in boiling water. To do this, dip it three times in boiling water, and then cool it in ice.
4. Make the marinade. Don't blend, just mix the olive oil, salt, pepper, garlic cloves, thyme, parsley, and dill.
5. Place the octopus and marinade in a vacuum bag, and cook for 6 hours at 77.2 °C.
6. After the timer goes off, put the bag in ice and refrigerate it for up to 24 hours, still in the same bag, so it can absorb all the flavor.

Finishing Steps

1. After it has sat in the refrigerator, simply sear it on high heat either on a grill or a pan. Enjoy!