Sous Vide Grilled Octopus

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

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).

• Step 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

• 

  Step 0

  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.

• Step 1

  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.

• Step 2

  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.

• Step 3

  Divide the octopus between four plates and drizzle with the vinaigrette. Serve.

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