Octopus

Take your time and make sous vide octopus! Octopus can become tough when cooked quickly, sous vide is an excellent way to cook it. We first prepare the octopus sous vide and then grill it for a few minutes.

Author	Givan
People	4
Temperature	82
Cooking time	4 hours
Prep time	30 minutes

Ingredients

• 500 g octopus tentacles
• 1 lemon
• 1 red onion
• sea ​​salt
• black pepper
• 1 red pepper
• 50 g olives
• dash of olive oil
• 4 cloves of garlic
• sprig of parsley (garnish)

Preparation

Yarn

Preheat the sous vide appliance to 82°C (180°F). Place the octopus in the sous vide bag with some black pepper and sea salt. If the octopus isn't already cut, cut off the tentacles. Vacuum seal the bag and cook for 4 hours at 82°C (180°F).

Dressing

Puree the olives, red pepper, garlic, red onion, and juice of 1 lemon into a dressing. While pureeing, gently whisk in the olive oil until a smooth consistency is achieved. If you don't like spicy food, remove the seeds from the red pepper. Then, cover and let it sit until the octopus is finished cooking.

Grilling

After 4 hours, remove the octopus from the sous vide bag and pat it dry. Preheat a hot grill ( BBQ or stovetop). Brush the octopus well with the dressing and place it on the hot grill. Cook for 3-5 minutes for a crispy crust. While the octopus is grilling, continue to brush with the dressing. Serve the octopus with extra lemon juice and parsley.

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
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[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
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[product=vacuum bags]
Suitable for sous vide cooking
[/product]