Sous Vide Grilled Baby Octopus

(162)

Emily Farris and Jeff Akin

Kansas City, Missouri

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

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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.
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Ingredients for 4

  • 1 pound baby octopus

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon freshly squeezed lemon juice

  • Kosher salt and freshly ground black pepper.

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134°F (56°C).

  • Step 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.

  • Step 3

    About 10 minutes before the octopus is finished, heat a grill or grill pan to high heat (600-700 degrees).

    • Finishing Steps

    • Step 0

      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.

    • Step 1

      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.

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134 F / 56.7 C Recipe Temp
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