Grilled Spanish Octopus

Tried and tested with Bosch 4D Hot Air Steam Oven

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• 1 fresh octopus
• Oregano, basil, and parsley
• 1 white medium onion
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3 cloves garlic, finely chopped
• 1 tablespoon sweet paprika
• 150 ml olive oil
• 1 medium lemon

1. Wash the octopus thoroughly under running water and cut the head of with a sharp knife.

2. Put the octopus in a sous vide bag and place it in the sous vide department. Set to 80C and cook for 60 minutes.

3. Take the octopus out of the sous vide bag and place onto a cutting board and cut the octopus in pieces of 5 cm.

4. Line a Dutch oven or similar pot with the herbs, garlic, onion.

5. Cover the octopus with olive oil and paprika powder.

6. Place the seasoned octopus into the nest of herbs.

7. Grill with 4D HotAir for 10 minutes at 200C.

8. Take the octopus out and season with lemon juice. Enjoy with bread and butter.

Sous Vide 80˚C

Cooking time: 60 mins

4D HotAir 200˚C

Cooking time: 10 mins

(Preheated steam oven)