Octopus

84°C (183.2° F)
Temperature
Sous vide time
6 People
Serves
Medium
Difficulty
Nomiku
Source

Introduction

Cook Time: 4 hrs, 40 seconds blowtorch or searing

Ingredients

Main

  • 1 octopus
  • 2 tablespoons extra virgin olive oil, extra for drizzling
  • 2 teaspoons Omnivore Salt or Smoked Salt
  • 1/3 cup of chimichurri
  • 1/3 cup of chopped Mixed Olives
  • 1 lemon

Chimichurri

  • 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)
  • 1/2 cup olive oil
  • 2 Tbsp red or white wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes

Comments

SO
Seth Otting
Made this for a potluck and everyone loved it.
about 4 years ago
Nomiku
Awesome!! Glad they liked it!
about 4 years ago

Introduction

Cook Time: 4 hrs, 40 seconds blowtorch or searing

Directions

  1. Combine chimichurri ingredients in a food processor and blend until smooth.
  2. Set up Nomiku and turn temperature to 84°C (183°F).
  3. 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.
  4. Cook for 4 hours.
  5. 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.
  6. Char the octopus in a pan or high, grill, or hand blowtorch.
  7. Top with chimchurri, chopped olives, and extra virgin olive oil.
  8. Garnish with quartered lemon wedges.

Comments

SO
Seth Otting
Made this for a potluck and everyone loved it.
about 4 years ago
Nomiku
Awesome!! Glad they liked it!
about 4 years ago