Sous Vide Octopus

Sous Vide Octopus is slow cooked for 5 hours until ultra tender and then browned up in a hot skillet to get charred and crispy!

📝 Ingredients

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

👨‍🍳 Instructions

1. 1Heat a sous vide water bath to 172F degrees.
2. 2Mix the seasonings together and rub all over the octopus.
3. 3Place in a vacuum seal bag with the chorizo and vacuum seal.
4. 4Cook for 5 hours. Remove from bag and pour bag juice in a saucepan.
5. 5Simmer the sauce for 3-5 minutes.
6. 6Heat a cast iron skillet over high heat.
7. 7Add 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. 8You 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. 9Slice and serve drizzled with the sauce and a squeeze of fresh lemon.