Ever since we’ve sous vide octopus for the first time we’ve been in love! The texture is just so amazing, tender but still toothsome, we want to eat it all the time. Have you tried it yet? Here’s a very easy recipe to sate the octopus lover and introduce the octo-curious.
Serves 6 as appetizer, 4 as main course
Cook Time: 4 hrs, 40 seconds blowtorch or searing
• 1 octopus
• 2 tablespoons extra virgin olive oil, extra for drizzling
• 2 teaspoons omnivore salt or smoked salt (regular sea salt works as well)
• 1/3 cup of chimichurri
• 1/3rd cup of chopped Mixed Olives
• 1 lemon
- 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
- 3-4 garlic cloves
- 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
- ½ cup olive oil
- 2 Tbsp red or white wine vinegar
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- Combine chimichurri ingredients in a food processor and blend until smooth.
- Set up Nomiku and turn temperature to 84°C (183°F).
- Clean the octopus and cut into bite size pieces. Seal in zip bag (displacement method to remove air with extra virgin olive oil and 1 teaspoon of omnivore salt or smoked salt. Cook for 4 hours.
- Remove from bag, reserve jus for a risotto or delicious seafood soup later. Jus lasts in fridge up to 1 week and in freezer for 1 month. Char the octopus in a pan or high, grill, or hand blowtorch.
- Top with chimchurri, chopped olives, and extra virgin olive oil.
- Garnish with quartered lemon wedges.