Squid Tentacles with Aromatics for Sous Vide and Grill
Squid tentacles provide dense marine protein and satisfying texture without breading or heavy sides. Sous vide makes the texture more predictable, while the grill is only needed for a short finish and aroma.
Prepare the squid tentacles (400 g), sprinkle them with nitrite salt (4 g), and let them dry slightly in the cold. Then portion them and add the garlic (4 g), olive oil (12 g), orange (20 g), ginger (6 g), and sesame oil (6 g) as aromatics.
Vacuum-seal the tentacles with the aromatics and cook them sous vide at 67 °C for 1 hour for a juicy texture with a little bite. Chill the bag quickly afterward.
Before serving, warm the tentacles briefly on the grill to build color and aroma. Long grilling is unnecessary because the inside is already cooked.
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