Sous Vide Octopus with White Bean Puree and Thai Basil-Calamansi Chimichurri

Ingredients for 12

• 3kg (6 ⅔ pounds) octopus, parboiled for 3 minutes

• ¾ cup plus 5 tablespoons extra-virgin olive oil, divided

• 1 tablespoon plus 2 teaspoons salt, divided

• 10 cloves garlic, divided

• 4 bay leaves

• 1 onion, finely diced

• 2 (400g/14-ounce cans) cannellini beans, drained and rinsed

• ¼ cup white wine

• ⅔ cup low-sodium chicken stock

• 2 tablespoons unsalted butter

• 1 cup fresh parsley, finely chopped

• 1 cup Thai basil, finely chopped

• 1 shallot, finely diced

• 1 finger chili, finely chopped

• ¼ cup white wine vinegar

• 2 tablespoons calamansi juice

Directions

• Step 1

  Attach an Anova Precision Cooker to a vessel of water and set the temperature to 170.5°F (77°C).

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  Step 2

  Remove the head and slice the octopus tentacles in half, then transfer to a large bowl. Add 3 tablespoons of the olive oil and 1 tablespoon of the salt. Stir to thoroughly coat. Divide between vacuum-seal bags, adding 2 cloves of garlic and 1 bay leaf per bag. Seal.

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  Step 3

  Transfer to the water bath and cook sous vide the octopus for 5 hours. Transfer to an ice bath to cool, then refrigerate overnight.

• Finishing Steps

• Step 0

  To make the white bean puree, heat 2 tablespoons of the oil in a large skillet. While the oil is heating, finely chop the remaining 2 cloves of garlic. When the oil is shimmering, add the garlic and onion and cook, stirring, for 1 minute. Add the beans and 1 teaspoon salt and cook for another 3 minutes. Add the wine, scraping up any browned bits, and let simmer for 30 seconds. Add the stock and simmer for another 10 minutes, stirring occasionally. Transfer the mixture to a blender with the butter and blend on high until smooth.

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  Step 1

  To make the chimichurri, combine the parsley, basil, shallot, chili, remaining ¾ cup of the olive oil, vinegar, calamansi, and remaining 1 teaspoon salt in a medium bowl. Mix thoroughly.

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  Step 2

  When ready to serve, rinse the octopus with cold water and thoroughly pat it dry with paper towels. Use a blowtorch or grill to char the octopus.

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  Step 3

  To serve, spread the bean puree on the serving platter, place the octopus on top and finally dress with the chimichurri.

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