Sous Vide Octopus with White Bean Puree and Thai Basil-Calamansi Chimichurri
For my second recipe that I made for my family in the Philippines, my father-in-law brought home a bunch of octopuses and took me to their family farm. It was i
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Kitchen torch
- Blender
- Kitchen scale
- Vacuum seal bag
- Pot
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Refrigerator
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Paper towel
- Serving platter
Ingredients
- 3kg (6 ⅔ pounds) octopus, parboiled for 3 minutes
- ¾ cup plus 5 tablespoons extra-virgin olive oil, divided
- 1 tablespoon plus 2 teaspoons salt, divided
- 10 cloves garlic, divided
- 4 bay leaves
- 1 onion, finely diced
- 2 (400g/14-ounce cans) cannellini beans, drained and rinsed
- ¼ cup white wine
- ⅔ cup low-sodium chicken stock
- 2 tablespoons unsalted butter
- 1 cup fresh parsley, finely chopped
- 1 cup Thai basil, finely chopped
- 1 shallot, finely diced
- 1 finger chili, finely chopped
- ¼ cup white wine vinegar
- 2 tablespoons calamansi juice
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