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Sous Vide Squid

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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

Directions

Step 1

Set the Anova Sous Vide Precision Cooker to 136ºF (58ºC).

Step 2

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.

Finishing Steps

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Drizzle the garlic-parsley mixture over the squid and top with remaining parsley. Serve with lemon wedges.

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