Inspired by fresh produce from a family farm in the Philippines, this sous vide octopus recipe is paired with a Thai basil calamansi chimichurri and a white bean puree. The dish is perfect for feeding a large group, serving 12 people.
1: Preheat the Precision Cooker to 170.5°F.
2: Remove the head and slice the octopus tentacles in half, then season them with 3 tablespoons of olive oil and 1 tablespoon of salt.
3: Divide the octopus into Vacuum Sealer Bags with 2 cloves of garlic and 1 bay leaf.
4: Sous vide the octopus for 5 hours, then cool it in an ice bath and store it in the fridge overnight.
5: To make the chimichurri, combine parsley, basil, shallot, chili, 3/4 cup olive oil, vinegar, calamansi, and 1 teaspoon of salt.
6: Rinse the octopus with cold water and thoroughly pat it dry with paper towels.
7: Use a blowtorch or grill to char the octopus.
8: To serve, spread the bean puree on the serving plate, place the octopus on top, and finally dress with the chimichurri.
