Octopus!
In this episode, Geoff demonstrates how to sous vide and char grill octopus for the perfect seafood accompaniment for your next platter for appetisers or dinner party.
Before you begin, ensure octopus legs are thoroughly rinsed in cool water and clean and dried with a towel.
In the bag:
The octopus legs (of course)
1/2 tsp dill (or a few fresh sprigs)
Few sprigs of thyme
Couple bay leaves
10 peppercorns
Squirt of olive oil
Hold off on the salt!
For the dressing:
1/4 cup lemon juice
1/8 cup olive oil
Tsp Oregano
Salt and pepper to taste. A good pinch of each. Taste it!
Be sure to emulsify the dressing well by stirring vigorously.
As an optional pre step, you can dip the octopus in boiling water for no more than 30 seconds to achieve a desirable even curl shape. As we’re slicing it here, we didn’t bother with that this time.
Sous vide between 75-80C for 5 hours. Lower temp for a bitier texture, higher temp for more tender. You'll find the octopus will shrink a little more, the higher you go. Find the best balance for you :)
Grill 2 minutes max VERY HOT! Around 300-315C if you have a dome thermometer or as close to that as possible.
Slice and serve with the dressing and some chopped fresh dill or parsley on top. Optionally, some kalamata olives warmed in the pan and sprinkled over the top are also a great pairing.
Enjoy and comment below! Lets us know what you'd like to see next. Cheers! GtC x
