Sous Vide Grilled Octopus
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 4
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
Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
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.
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.
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.
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.
Divide the octopus between four plates and drizzle with the vinaigrette. Serve.