Pulpo al Vacío

Ingredientes

• 1 pound octopus (cleaned)
• 2 ounces Mexican chorizo
• 1/3 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon smoked paprika
• Lemon (for serving)

Preparación

1. 1

   Heat a sous vide water bath to 172F degrees.

2. 2

   Mix the seasonings together and rub all over the octopus.

3. 3

   Place in a vacuum seal bag with the chorizo and vacuum seal.

4. 4

   Cook for 5 hours. Remove from bag and pour bag juice in a saucepan.

5. 5

   Simmer the sauce for 3-5 minutes.

6. 6

   Heat a cast iron skillet over high heat.

7. 7

   Add 1 tablespoon avocado oil (or any high smoke point oil) and sear the octopus for 1-2 minutes a side, until it's slightly crisped.

8. 8

   You can also sear the octopus on the grill over high heat. Cook on both sides for about 2 minutes, until browned and slightly crisped.

9. 9

   Slice and serve drizzled with the sauce and a squeeze of fresh lemon.