Name: Blu Ristorantes Sous Vide Grilled Moroccan Octopus Recipe
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 kg octopus, cleaned; 2 tbs olive oil; 3 cloves garlic, minced; 1 tbs smoked paprika; 1 tsp cumin; 1 tsp coriander; 1 tsp salt; 1 tsp black pepper; 250 g cherry tomatoes, halved; 1 medium cucumber, diced; 100 g dried black olives, pitted and sliced; 1 large eggplant, roasted and peeled; 2 tbs tahini; 1 tbs lemon juice; 1 clove garlic, minced; 1 tsp salt; 200 g plain yogurt; 2 tbs fresh chives, chopped; 1 to taste salt

Pazos de Lusco, Albarino, Rias Baixas, Spain

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Olives

Cherry Tomato, Cucumber, Dried Black Olive, Eggplant Puree, Chive Yogurt

Preheat sous vide water bath to 77°C (170°F). Season the cleaned octopus with olive oil, minced garlic, smoked paprika, cumin, coriander, salt, and black pepper. Place the octopus in a vacuum-seal bag and seal it. Submerge in the water bath and cook for 5 hours.

Sous Vide Cooking

After sous vide cooking, remove the octopus from the bag and pat dry. Preheat a grill or grill pan over high heat. Grill the octopus for 2-3 minutes on each side until charred and crispy.

Grilling

In a bowl, combine halved cherry tomatoes, diced cucumber, and sliced black olives. Toss gently to mix and set aside.

Mix Salad Ingredients

In a food processor, combine roasted eggplant, tahini, lemon juice, minced garlic, and salt. Blend until smooth and creamy.

Blend Ingredients

In a small bowl, combine plain yogurt, chopped chives, and salt. Mix well and adjust seasoning to taste.

Mix Yogurt

On a plate, spread a generous layer of eggplant puree. Top with the grilled octopus, then arrange the salad mixture on the side. Drizzle with chive yogurt before serving.

Serve

octopus, cleaned

olive oil

garlic, minced

smoked paprika

cumin

coriander

salt

black pepper

cherry tomatoes, halved

cucumber, diced

dried black olives, pitted and sliced

eggplant, roasted and peeled

tahini

lemon juice

plain yogurt

fresh chives, chopped

Sous Vide Grilled Moroccan Octopus

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Make Sous Vide Grilled Moroccan Octopus Recipe in just 5h 30m. Cherry Tomato, Cucumber, Dried Black Olive, Eggplant Puree, Chive Yogurt

Sous Vide Grilled Moroccan Octopus Recipe

Ingredients

Octopus

Salad

Eggplant Puree

Chive Yogurt

Method

Preparation of Octopus

Sous Vide Cooking

Grilling

Salad Preparation

Mix Salad Ingredients

Eggplant Puree Preparation

Blend Ingredients

Chive Yogurt Preparation

Mix Yogurt

Plating

Serve

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