Sous-Vide Octopus with squid ink hummus and pomegranate salad

Servings: 4 / Prepping time: 1 hour / Cooking time: 25 minutes (excludes sous-vide cooking)

Ingredients

Octopus
2 lb small octopus
3 tsp kosher salt
¼ C smoked paprika
1 tsp guajillo pepper
2 tsp sriracha powder

Squid Ink Hummus
1½ C chickpeas, drained
1½ C gigante beans, drained 4 Tbsp tahini
3 Tbsp lemon juice
2 tsp lemon zest
2 tsp squid ink (optional)
Pinch white pepper
1 tsp kosher salt
3 Tbsp extra virgin olive oil

Pomegranate Salad
¼ C pomegranate seeds
¼ C green pigeon peas, drained
¼ C golden raisins
¼ C cucumber, pearled
½ Tbsp shallots, minced
1 tsp extra virgin olive oil
½ Tbsp dill, chopped (optional)
Chives, chopped (optional)

Method

For the Octopus
Rinse octopus, pat dry, and place in the sous-vide pouch with salt. Seal and cook at 147.2°F (64°C) for 8 hours. After cooking, remove from water bath and let rest for 10–15 minutes at room temperature. Chill. Before serving, remove octopus from the pouch and, under running water, remove excess skin and membrane. Pat dry and cut tentacles into 1- to 1 ½-inch pieces. Discard head. Coat tentacles evenly with mixture of smoked paprika, guajillo pepper, and sriracha powder. Sear octopus in a sauté pan over high heat with a small amount of oil. Sear all sides of the octopus and hold for service.

For the Squid Ink Hummus
Strain chickpeas and beans, reserving can liquids. Mix  gigante beans, chickpeas, tahini, lemon juice, lemon zest, and optional squid ink in a blender or food processor and  slowly incorporate olive oil until smooth. Season to taste and reserve. If mixture becomes too thick during blending, slowly add reserved liquids to the blender to thin mixture.

For the Pomegranate Salad
Mix all ingredients in a mixing bowl, toss lightly with olive oil, and season to taste if necessary.

To Serve:
Spread squid ink hummus on plate and sprinkle pomegranate salad, then place seared octopus on top. Garnish if desired.

As seen in Sous-Vide Magazine