Grilled Spanish Octopus
Difficulty
Medium
Cooking time
35 min
Ingredients
1 pc fresh octopus
Oregano, basil, and parsley
1 white medium onion
0.5 teaspoon salt
1 teaspoon freshly ground black pepper
3 cloves garlic, finely chopped
1 tablespoon sweet paprika
150 ml olive oil
1 pc medium lemon
Instructions
Step 1-8:
- Wash the octopus thoroughly under running water and cut the head of with a sharp knife.
- Put the octopus in a sous vide bag and place it in the sous vide department of Bosch Built-In 4D Hot Air Steam Ovens & Steamers (opens in a new window). Set to 80C and cook for 60 minutes.
- Take the octopus out of the sous vide bag and place onto a cutting board and cut the octopus in pieces of 5 cm.
- Line a Dutch oven or similar pot with the herbs, garlic, onion.
- Cover the octopus with olive oil and paprika powder.
- Place the seasoned octopus into the nest of herbs.
- Grill at Bosch Built-In 4D Hot Air Steam Ovens & Steamers (opens in a new window) with 4D HotAir for 10 minutes at 200C.
- Take the octopus out and season with lemon juice. Enjoy with bread and butter.
Setting procedure:
(Preheated Bosch Built-In 4D Hot Air Steam Ovens & Steamers (opens in a new window))
Sous Vide 80˚C
Cooking time: 60 mins
4D HotAir 200˚C
Cooking time: 10 mins
