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–+ servings
Sous Vide Octopus

Perfectly Tender Sous Vide Octopus with Zesty Chorizo Sauce

Experience the tender and flavorful Sous Vide Octopus, enhanced by zesty chorizo sauce—a delightful gluten-free dish.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mexican
Calories: 137
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Octopus
  • 1 kg Octopus Cleaned and ready to cook
  • ⅓ teaspoon Salt Adjust as needed
  • to taste Pepper Freshly ground
For the Chorizo Sauce
  • 200 g Mexican Chorizo Avoid cured Spanish chorizo
  • 1 teaspoon Smoked Paprika Can substitute with regular paprika
For Finishing Touches
  • 1 tablespoon Avocado Oil For searing
  • 1 whole Lemon Freshly squeezed for serving

Equipment

  • Sous Vide Cooker
  • Vacuum Seal Bag
  • cast-iron skillet
  • Saucepan

Method
 

Cooking Instructions
  1. Preheat your sous vide water bath to 172°F (78°C).
  2. Mix salt, pepper, and smoked paprika, then coat the cleaned octopus with the mixture.
  3. Place the seasoned octopus and Mexican chorizo into a vacuum-seal bag and seal it tightly.
  4. Submerge the vacuum-sealed bag into the preheated sous vide water bath and cook for 5 hours.
  5. Remove the bag from the water bath, reserve the cooking juices in a saucepan, and set the octopus aside.
  6. Simmer reserved juices in a saucepan over medium heat for 3-5 minutes to make the chorizo sauce.
  7. Heat 1 tablespoon of avocado oil in a cast-iron skillet over high heat until shimmering.
  8. Sear the octopus in the skillet for 1-2 minutes on each side until crispy and golden.
  9. Slice the octopus and serve drizzled with chorizo sauce, finishing with fresh lemon juice.

Nutrition

Serving: 1servingCalories: 137kcalProtein: 15gFat: 7gSaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 52mgSodium: 450mgPotassium: 220mgIron: 1mg

Notes

This dish may be served warm as a main course or chilled as part of a seafood platter. Enjoy with additional serving ideas from the tips section.

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