Sous Vide Grilled Octopus

Ingredients for 2

• 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

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 77.2ºC / 171.0ºF

• Step 2

  Wash the octopus thoroughly, then cut off the head right below the eyes. Remove the beak. Wash the tenticles once more.

• 

  Step 3

  Shock the octopus in boiling water. To do this, dip it three times in boiling water, and then cool it in ice.

• 

  Step 4

  Make the marinade. Don't blend, just mix the olive oil, salt, pepper, garlic cloves, thyme, parsley, and dill.

• 

  Step 5

  Place the octopus and marinade in a vacuum bag, and cook for 6 hours at 77.2 °C.

• 

  Step 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

• 

  Step 0

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

Latest Comments