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Sous Vide Octopus

Sous Vide Octopus: Melt-in-Your-Mouth Perfection Awaits

Discover how to make Sous Vide Octopus that guarantees tender and flavorful results, bringing a restaurant experience to your home.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 137
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Octopus
  • 1 whole octopus Ensure it's clean and fresh or frozen for best flavor.
  • 1 teaspoon salt Use sparingly, as the octopus will absorb natural flavors.
  • 1 teaspoon pepper Adjust to taste for balanced seasoning.
  • 2 teaspoons smoked paprika Essential for adding smoky depth.
For the Chorizo
  • 8 ounces Mexican chorizo Fresh chorizo provides a spicy kick.
For Serving
  • 1 fresh lemon A fresh squeeze brightens the dish.
  • 2 tablespoons avocado oil For searing the octopus.

Equipment

  • sous vide immersion circulator
  • vacuum sealer
  • cast iron skillet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your sous vide water bath to 172°F (78°C).
  2. Combine salt, pepper, and smoked paprika in a bowl to create a spice mix. Rub it over the cleaned octopus.
  3. Place the seasoned octopus and chorizo into a vacuum-sealable bag. Remove air and seal it securely.
  4. Submerge the vacuum-sealed bag into the water bath and cook for 5 hours.
  5. Remove the bag from the water bath and cool slightly before opening. Reserve the juices.
  6. Simmer the reserved juices in a saucepan for 3-5 minutes to create a sauce.
  7. Sear the octopus in a hot cast iron skillet with avocado oil for 1-2 minutes on each side.
  8. Slice the octopus and drizzle with the sauce. Serve with a fresh squeeze of lemon.

Nutrition

Serving: 1servingCalories: 137kcalCarbohydrates: 1gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 60mgSodium: 300mgPotassium: 300mgVitamin C: 1mgCalcium: 3mgIron: 5mg

Notes

Ensure the octopus is fully submerged during cooking and pat it dry before searing for the best results.

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