Grilled Octopus Recipe

Directions for Grilled Octopus

1. 1

   Sous Vide Cooking

   Preheat the sous vide water bath to 77°C (170°F). Clean the octopus and season with salt and pepper. Place the octopus in a vacuum-sealed bag with a drizzle of olive oil and seal. Cook in the sous vide bath for 4 hours.

2. 2

   Prepare the Gremolata

   Finely chop the cilantro and garlic. Zest and juice the lime. In a bowl, combine cilantro, garlic, lime zest, and lime juice. Set aside.

3. 3

   Prepare the Fresno Peppers

   Char the Fresno peppers on a grill or in a broiler until the skin is blistered. Remove from heat, let cool, then peel and slice.

4. 4

   Fry the Capers

   In a small pan, heat olive oil over medium heat. Add capers and fry until crispy. Remove and drain on paper towels.

5. 5

   Grill the Octopus

   After sous vide cooking, preheat a grill or grill pan. Remove octopus from the bag, pat dry, and grill for 2-3 minutes per side, until charred and crispy.

6. 6

   Plating

   On a plate, drizzle red posole glaze. Place grilled octopus in the center, top with charred Fresno peppers, crispy capers, and a drizzle of chipotle aioli. Finish with toasted pine nuts and cilantro-lime gremolata.