Baby Octopus, Sous Vide!

Octopus is a delicious treat, especially the baby's. They can be difficult to find at your local grocery store. You will have to go to a specialty store like Uwajimaya in Beaverton, OR. Or like I did, order it through the restaurant I work at.

Most of the time they are frozen, unless you live close to where they are caught.

I decided to Sous Vide the Baby Octopus with Calabrian chili's, Garlic, and olive oil.

You will need to clean the octopus well under cold water.

Then you need to remove the beak, which is located where all the legs meet in the center.

Baby Octopus are very tender, but I like to still tenderize them more.

simply just slapping them around in a bag will help make them more tender.

Lightly brown the garlic in the pan with chili's and olive oil.

Once the oil cools down, put mixture in a bowl with the octopus and season with salt and pepper.

Mix well and put in a bag.

I cooked the octopus at 120 degrees for 2 hours.

A lot of juices were created, so I decided to finish in a cast iron 

pan, and reduce that liquid for more flavor.

I Finished it with some nice whole wheat pasta

and aged parmesan reggiano.