I’ve been on a diet of salads in the afternoon (I need to lose more weight! I want abs!) and I found that I really love to pair my (really bland) salads with seafood instead of with chicken breast (urgh.). Since we have the sous vide machine at home, which is what I primarily use to cook my diet food anyway, I decided to try sous vide on squid, as my hubby had previously made a marvellously soft and delicious meal out of it with the sous vide way. So Google is my best friend, and I found this Sous Vide Squid in Garlic and Parsley recipe from the anova culinary treasury of recipes itself. And it was great! So here’s the recipe.
Ingredients for 2
- 2 (4-ounce) squid bodies, cleaned
- Salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons finely chopped fresh parsley
- 3 tablespoons rice bran oil or other oil with high smoke point
- 4 lemon wedges, for serving
Set the Anova Sous Vide Precision Cooker to 136ºF (58ºC).
Season the squid with salt and pepper. Place in a large zipper lock bag with 1 tablespoon olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.
When the timer goes off, remove the bag from the water bath. Remove the squid from the bag, pat dry, and slice into 2-inch pieces. Discard any cooking liquid
Heat remaining 2 tablespoons olive oil in a small saucepan over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add half of the parsley and remove from the heat.
Heat rice bran oil in a grill pan over high heat. When the oil just begins to smoke, add the squid and grill just until it begins to brown, about 20 seconds per side. Transfer to a serving plate.
Drizzle the garlic-parsley mixture over the squid and top with remaining parsley. Serve with lemon wedges.