This deliciously tender octopus recipe combines the meaty, lush tender texture of octopus with a blend of chili peppers and velvety mole sauce.
Ingredients for 2
- 2 Small Octopuses (approx. 400g/14oz each)
- Extra Virgin Olive Oil
- Freshly Squeezed Lime Juice
- Sea Salt
Steps
- Set Anova Precision Cooker to 170F/76.5C.
- Clean octopus. Remove heads from octopus by cutting about halfway between the head and the tentacles. Remove the beak with the tip of your knife.
- Blanche octopus. Bring a large stockpot of water to the boil, without salt. Drop the octopus in the water for 2-3 minutes to firm them up.
- Immediately drop into an ice bath to stop the cooking process.
- Cut one octopus in half with 4 tentacles on each piece. Cut the second octopus into 8 pieces, or one for each tentacle. Add the octopus, olive oil, salt, and lime juice to a ziploc bag or vacuum seal bag.
Finishing Steps -- Sear and Dress
- Remove bag from the water bath. Scoop out the tentacles with tongs and save the water in the bag for soup or broth later.
- Heat a large skillet with a knob of butter until it's piping hot. Add the pieces of octopus to sear very quickly -- maybe 30 seconds each side.
- Toss the seared octopus in the mole Mayanshul gravy. This should be a fast coating in hot sauce. You don't want to keep the octopus cooking.
- Garnish and serve immediately. I used fresh cilantro, thinly sliced red onion.
- You can cut the octopus into small pieces and serve in a corn taco