Sous Vide Grilled Octopus
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Ingredients for 0
1 4-6 lb Octopus
Salad made with roasted sweet potatoes, pearl couscous, pumpkin seeds and parsley
Reduction of orange juice and balsamic vinegar
Set your Anova sous vide precision cooker to 171°F / 77°C.
First we have to clean and prep the octopus. If your octopus comes with the head, remove by cutting just below the eyes. The head is also edible and if you want, then cut out the eyes, turn the head sac inside out and remove the organs.
Next you have to remove the beak. The beak will be in the center of the body. To remove cut around the beak from either side and push through the flesh.
Now we have to blanch the octopus to remove the slime. Bring a large pot of water to boil.
When boiling, dip the octopus tentacles first into the boiling water 3 times for 10 seconds each time.
Blanch octopus for 10 minutes. While blanching prepare an ice water bath.
When done blanching immediately submerge in water bath. Remove when cool enough to handle.
Cut into desired portion size and vacuum seal / ziploc bag with a generous drizzle of olive oil and pinch of salt.
Place vacuum sealed bag / ziploc bag using water displacement method into the water bath. Cook for 5 hours.
When done, the octopus will be covered with a gelatinous coating. Gently remove most of this by either rubbing with a paper towel or rinsing under the sink. Take care not to over remove this jelly and do not rub so hard you remove the suckers. The suckers will crisp up when you sear them and are delicious.
To finish, completely dry the octopus and brush with olive oil. Sear on a grill or in a cast iron pan for 3 minutes on each side. Serve with slices of lemon.
Optional Charred Orange and Balsamic Sauce Ingredients 1 Large Naval Orange 1 Garlic Clove 1 Small Shallot 1 Sprig Rosemary 1/3 Cup Balsamic Vinegar 1 Tsp Sugar Directions 1. Halve orange and grill until charred. 2. Juice orange (should give about 1/2 cup) 3. Mix remaining ingredients plus pinch of salt and pepper and reduce until desired consistency.
Optional Sweet Potato, Pearl Couscous, Pumpkin Seed Salad. Ingredients 1 Large Sweet Potato 3/4 Cup Pearl Couscous 1 1/4 Cup Chicken Stock 1/4 Cup Pumpkin Seeds 1 Tbsp Maple Syrup Juice Half a Lemon 1/4 Cup Fresh Parsley, chopped Directions 1. Preheat oven to 400°. 2. Dice sweet potato and toss with olive oil, salt, pepper and maple syrup. Roast 20-25 min until soft and starting to color. 3. In saucepan, add 1 tbsp olive oil and saute pearl couscous until it starts to brown. About 5 min. 5. Turn to low heat and add chicken stock cooking until fully absorbed. 6. Mix with pumpkin seeds, lemon juice, parsley and salt & pepper to taste.