Octopus—such a curious creature, isn’t it? Its tender, flavorful embrace might just transport you to a sun-drenched Mediterranean coast, or perhaps remind you of that beachside barbecue where the air was salty and the laughter endless. But, have I ever told you about the time I thought I’d overcooked it, only to discover the magic of sous vide? Oh, what a revelation!
Steps
- Begin by bringing a large pot of water to a boil and preheating your sous vide device to 170.5°F (77°C). Prepare an ice water bath in a separate large bowl.
- Blanch the octopus in the boiling water for no more than one minute until the tentacles curl slightly, then immediately transfer it to the ice water bath to cool.
- Once cooled, place the octopus in a vacuum-sealed bag with olive oil and a pinch of salt. Use a vacuum sealer or the water displacement method to seal the bag.
- Submerge the bag in the sous vide water bath and cook for five hours, ensuring that the bag does not block the intake or output sections of the sous vide device.
- After cooking, transfer the octopus to another ice bath to cool, which helps to keep the skin intact.
- Dry the octopus thoroughly with paper towels, then drizzle with olive oil. Preheat a grill or cast iron skillet to high heat.
- Sear the octopus on the grill or skillet for 8-10 minutes, turning occasionally, until it is nicely charred. Season with additional salt if desired and serve.
Ingredients
- 1 medium octopus (approximately 3 pounds)
- 1 tablespoon olive oil (plus extra for searing)
- Kosher salt
FAQ
- What is Sous Vide Cooking?
- Sous vide is a cooking technique that involves vacuum-sealing food in a bag and cooking it to a precise temperature in a water bath. This method ensures that food, such as octopus, is cooked evenly and retains its moisture and flavor.
- Why is Sous Vide Ideal for Cooking Octopus?
- The sous vide method is perfect for octopus because the gentle, slow cooking process transforms the collagen in the octopus into gelatin, resulting in a tender texture without any chewiness.
- How Should Octopus Be Prepared Before Sous Vide Cooking?
- Before cooking, the octopus should be blanched briefly in boiling water to curl the tentacles, then chilled in an ice bath. It should be seasoned with salt and olive oil, and vacuum-sealed for the sous vide process.
- What is the Recommended Temperature and Time for Sous Vide Octopus?
- For very tender and soft octopus, ideal for grilling or searing, cook it sous vide at 170.5°F (77°C) for 5 hours. This temperature and time combination enhances the texture and flavor of the octopus.
- How Can You Achieve a Crispy Exterior on Sous Vide Octopus?
- After sous vide cooking, dry the octopus thoroughly with paper towels and optionally let it dry overnight in the fridge. Sear it on a hot grill or skillet for about 8-10 minutes, turning occasionally, to achieve a crispy, charred finish.
Tips
- For a perfectly crispy char on your octopus, ensure it is thoroughly dried after the sous vide process. Pat it with paper towels and, if possible, let it sit in the fridge overnight to remove any remaining moisture before searing.
- To maintain the skin and achieve the ideal texture, place the octopus in an ice bath immediately after cooking it sous vide. This step helps the skin stay intact and sets the texture.
- When preparing the octopus, blanch it briefly in boiling water to curl the tentacles, then immediately cool it in an ice bath. This step is optional but gives the octopus a more appealing shape for presentation.
- If using a vacuum sealer is not an option, consider the water displacement method to seal the octopus. Double bagging is recommended to ensure minimal air remains in the bag, which is crucial for even cooking.
Equipment
- Sous Vide Precision Cooker – Essential for the sous vide cooking technique.
- Vacuum Sealer – Used to vacuum-seal the octopus in a bag.
- FoodSaver Bags or Vacuum Sealer Bags – Necessary for sealing the octopus.
- Cast Iron Skillet – Used for searing the octopus to achieve a nice char. (While some homes might have a skillet, a cast iron skillet is specifically mentioned for best results.)
