Steam Combi Recipe: Sous Vide Octopus

You dont have to be scared about cooking Octopus when you use this recipe. The Sous Vide cooking ensures tender results and means you can prepare in advance and sear when ready to eat.

METHOD

1. Vaccum Seal Octopus in bag, or, if you do not have a Vaccuum sealer, place in boil proof zip lock bag removing as much air as possible using the displacement method ( Immerse partially closed bag in a bath of water which will push most of the air out, then complete the seal.
2. Using the Sous Vide mode on your steam oven, cook at 82 degrees celcius  for 4 hours or you can also simmer on the cooktop for 45-60mins on the stove top if you don’t have sous vide capability .
3. Remove the octopus from the bag, pat dry and brush with 1-2 tablespoon olive oil, and season with salt and pepper. Discard cooking liquid. 
4. Cook octopus on a grill pan, BBQ or under a grill on high heat until the edges are crisp, about 5 minutes.  
5. Transfer to a cutting board and separate tentacles into individual pieces and cut into serving sizes as desired  
6. In a medium bowl, whisk together the olives, lemon juice, lemon zest, parsley, and second portion of olive oil.
7. Season to taste with salt and pepper.