A vibrant Mediterranean market bustling with life is where my love for seafood really took off, and the star of that experience was undeniably the octopus. Today, I’m thrilled to share a recipe for Sous Vide Octopus that transforms this often-overlooked delicacy into a melt-in-your-mouth masterpiece. This cooking method guarantees tender, flavorful results, allowing you to impress your friends and family with minimal effort. With just 5 hours in the sous vide, the octopus becomes perfectly cooked and pairs beautifully with spicy Mexican chorizo and a touch of smoky paprika. Not only is this dish low-fat and healthy, but it also brings the elegance of restaurant dining right to your kitchen. Curious about how to create this unforgettable seafood experience at home? Let’s dive into the details!

Why try Sous Vide Octopus?

Unmatched tenderness: Slow-cooking at precise temperatures creates octopus that literally melts in your mouth, elevating your seafood game.

Effortlessly sophisticated: Impress your guests with a dish that tastes gourmet, yet requires minimal effort!

Flavor fusion: The spiciness of chorizo combined with smoky paprika brings a delightful twist that keeps everyone coming back for seconds.

Healthy and low-fat: With just 137 calories per serving, this dish is not only delicious but guilt-free as well!

Versatile serving options: Pair it with crispy roasted potatoes or a refreshing salad for a balanced meal that looks as stunning as it tastes.

Sous Vide Octopus Ingredients

For the Octopus
• Octopus – Ensure it’s clean and fresh or frozen for the best flavor.
• Salt – Use sparingly, as the octopus will absorb natural flavors.
• Pepper – Adjust to your taste for a perfectly balanced seasoning.
• Smoked Paprika – This is essential for adding a delightful smoky depth to your sous vide octopus.

For the Chorizo
• Mexican Chorizo – This fresh sausage provides a spicy kick; avoid using cured varieties for optimal flavor.

For Serving
• Lemon – A fresh squeeze brightens up the dish and complements the flavors beautifully.
• Avocado Oil – Use this for searing the octopus and achieving that crispy texture.

Step‑by‑Step Instructions for Sous Vide Octopus

Step 1: Preheat the Sous Vide Water Bath
Begin by preheating your sous vide water bath to a precise temperature of 172°F (78°C). This critical step ensures that your sous vide octopus will cook evenly and reach the perfect tenderness within the designated time. Use a reliable immersion circulator, and allow the water to come to temperature before proceeding with the next step.

Step 2: Prepare the Spice Mix
In a small bowl, combine salt, pepper, and smoked paprika to create a flavorful spice mix. Rub this mixture generously over your cleaned octopus, ensuring every inch is well-coated. This seasoning will infuse the octopus with a delightful smoky flavor, setting the stage for an unforgettable sous vide experience.

Step 3: Pack the Octopus and Chorizo
Next, place the seasoned octopus along with the fresh Mexican chorizo into a vacuum-sealable bag. Make sure to arrange them snugly without overcrowding. Using a vacuum sealer, remove all the air from the bag and seal it securely. This step is crucial for ensuring that the flavors meld beautifully during the sous vide cooking process.

Step 4: Cook the Octopus
Submerge the vacuum-sealed bag into the preheated water bath, ensuring it is fully submerged. Cook the octopus for a delightful 5 hours, allowing the sous vide technique to tenderize the meat to luscious perfection. Keep an eye on the water level, adding more hot water if necessary to ensure proper cooking.

Step 5: Remove and Reserve the Juices
After the cooking time is complete, carefully remove the bag from the water bath. Allow it to cool slightly before opening. Extract the octopus and chorizo, reserving the flavorful cooking juices for later use. This step helps to maximize the flavors you’ll incorporate into your sauce.

Step 6: Create the Sauce
In a saucepan, pour the reserved juices and let them simmer over medium heat for 3-5 minutes. This will concentrate the flavors and make a lovely sauce to drizzle over your sous vide octopus. Stir occasionally and allow it to thicken slightly for an added depth of flavor that complements the dish beautifully.

Step 7: Sear the Octopus
In a cast iron skillet, heat a splash of avocado oil over high heat until shimmering. Once hot, add the octopus and sear for about 1-2 minutes on each side, achieving a slightly charred and crispy exterior. This final touch brings out an appealing texture and enhances the overall presentation of your sous vide octopus.

Step 8: Serve and Enjoy
Slice the beautifully cooked octopus tentacles into bite-sized pieces and arrange them on a platter. Drizzle with the flavorful sauce you created earlier, and finish with a fresh squeeze of lemon juice. The bright acidity will balance the richness of the chorizo, making this sous vide octopus a stunning centerpiece for your meal.

What to Serve with Perfectly Tender Sous Vide Octopus?

Elevate your culinary experience by pairing this stunning seafood with delightful sides and accompaniments.

Crispy Roasted Potatoes: These golden, crunchy potatoes offer a perfect starchy contrast, absorbing the delicious juices from the octopus. They are a comforting staple that everyone will love.
Chickpea Salad: A refreshing blend of chickpeas, cucumbers, and cherry tomatoes brings a lightness that complements the richness of the octopus. The crunch and zest create a beautiful harmony of flavors.
Garlic Bread: Warm, buttery garlic bread not only adds texture but also makes for an irresistible dipping companion for any remaining sauce. It’s a crowd-pleaser that will keep everyone coming back for more.
Lemon-Dressed Arugula Salad: The peppery arugula, tossed in a simple lemon vinaigrette, brightens each bite of the octopus, bringing a refreshing note that balances its richness.
Grilled Vegetables: A medley of charred bell peppers, zucchini, and asparagus adds a smoky flavor that will resonate beautifully with your sous vide dish. Their vibrant colors will surely delight the eyes!
Cucumber Gazpacho: Serve this cool, tangy soup before or alongside your meal to cleanse the palate and enhance the seafood experience. It’s a unique twist that will surprise and impress!
Sauvignon Blanc: This crisp white wine pairs wonderfully with seafood, enhancing the subtle flavors of the octopus while providing a refreshing sip in between bites.
Chocolate Mousse: End the meal on a sweet note with a velvety chocolate mousse. Its richness will provide a delicious contrast after savoring the tender octopus.

How to Store and Freeze Sous Vide Octopus

Fridge: Store cooked sous vide octopus in an airtight container for up to 3 days. Keep it covered to maintain moisture and prevent odors.

Freezer: For longer storage, freeze the octopus in a vacuum-sealed bag for up to 3 months. Ensure all air is removed to prevent freezer burn.

Reheating: To enjoy leftovers, reheat the sous vide octopus in a water bath at 140°F (60°C) for 30-45 minutes before searing to restore its delightful texture.

Leftover Juice: Don’t forget to save any leftover cooking juices! Store them in the fridge for up to a week or freeze for future flavor-packed sauces.

Expert Tips for Sous Vide Octopus

• Submerge Completely: Ensure the octopus is fully submerged in the water bath to cook evenly; use weights if necessary.

• Dry Before Searing: For a better sear, always pat the octopus dry with a paper towel before placing it in the skillet.

• Ice Bath Trick: If you want easier handling post-cooking, chill the octopus in an ice bath before searing for more control.

• Perfect Cooking Temp: Cooking the sous vide octopus at 172°F for 5 hours yields the finest texture; lower temps require longer cooking times.

• Cook Chorizo Thoroughly: Remember that chorizo is raw; ensure it cooks well alongside the octopus for optimal flavor.

Make Ahead Options

These Sous Vide Octopus are perfect for busy home cooks looking to save time on meal prep! You can season and pack the octopus and chorizo into a vacuum-sealed bag up to 24 hours in advance, ensuring all the flavors meld beautifully. Simply refrigerate the bag until you’re ready to cook. For the cooked octopus, it can be stored in the refrigerator for up to 3 days. Just reheat it gently in the sous vide water bath before searing to restore the crispy exterior. With these make-ahead tips, you can enjoy restaurant-quality sous vide octopus with minimal effort on the day you serve it!

Sous Vide Octopus: Recipe Customizations

Get ready to make this delightful dish uniquely yours by exploring these delicious variations and substitutions.

Spice Level Up: Add crushed red pepper flakes to the spice mix for a fiery kick that’ll keep your taste buds dancing. Spice lovers rejoice with every savory bite!
Herb Swap: Use fresh herbs, like parsley or dill, instead of smoked paprika for a brighter, herbal flavor that sings with freshness.
Texture Twist: Grill the octopus after sous vide cooking to achieve a smoky char that elevates the overall flavor and adds fun texture.
Chorizo Alternative: Swap Mexican chorizo for Italian sausage for a milder taste that still brings delicious flavor to your octopus.
Citrus Variation: Experiment with lime juice instead of lemon to amp up the zesty brightness that pairs beautifully with seafood, creating an exciting twist.
Stuff It: Try stuffing the octopus with fresh ingredients like garlic and herbs before vacuum sealing for extra flavor penetration, transforming each bite into a delightful surprise.
Infused Oil: Consider using garlic-infused olive oil instead of avocado oil for searing to add an aromatic depth that enhances the octopus beautifully.
Sweet Touch: A touch of honey in the sauce can provide a delightful contrast to the smoky and spicy notes, making the dish even more complex and enjoyable.

Each variation invites creativity and personalization while maintaining the essence of this exquisite dish. Consider pairing your sous vide octopus with crispy roasted potatoes or a refreshing salad for a balanced meal that dazzles.

Sous Vide Octopus Recipe FAQs

How do I select the best octopus for this recipe?
Absolutely! When choosing octopus, look for one that is firm and has a slightly glossy surface. Avoid any that have dark spots all over, as this can be a sign of spoilage. Fresh octopus should have a mild sea scent. If using frozen octopus, ensure it is properly cleaned and has been thawed before cooking.

How should I store leftovers from the sous vide octopus?
Very important! Store the cooked sous vide octopus in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. Make sure to cover it to maintain moisture and avoid any unpleasant odors from other foods in your fridge. You may also want to refrigerate the reserved cooking juices; they’ll stay good for about a week!

Can I freeze sous vide octopus?
Absolutely! To freeze, place the cooled sous vide octopus in a vacuum-sealed bag, removing as much air as possible to prevent freezer burn. This method allows it to be stored for up to 3 months. When you’re ready to enjoy it again, you can thaw it in the fridge overnight and then reheat it using a water bath or sear it directly in a hot skillet.

What should I do if the octopus is tough after cooking?
If your octopus ends up tough, it’s likely that it didn’t cook long enough or at the right temperature. For the next attempt, ensure you’re cooking at 172°F for at least 5 hours. If you want to experiment with different techniques, consider cooking it at a lower temperature for longer—say, around 150°F (65°C) for 8 to 10 hours to achieve that tender melt-in-your-mouth texture.

Is this recipe suitable for people with allergies?
Yes! This sous vide octopus recipe is predominantly seafood, but always check for potential allergens. Some individuals may be allergic to seafood or shellfish, so it’s advisable to consult with your guests or family members before serving. Also, ensure the chorizo does not contain any fillers that may cause sensitivities.

How can I enhance the flavors of the octopus further?
I often recommend experimenting with fresh herbs or spices! Try adding fresh thyme or parsley in place of smoked paprika for a delightful aromatic variation. You can also consider topping your dish with a sprinkle of crushed red pepper flakes for an extra kick. Feel free to explore and personalize the flavors to suit your taste preferences!