Sous Vide Octopus

Ingredients

• 454 g (1 lb)cleaned octopus
• 57 g (2 oz)Mexican chorizo
• 1.7 ml (⅓ teaspoon)salt
• 1.25 ml (¼ teaspoon)pepper
• 2.5 ml (½ teaspoon)smoked paprika
• 15 ml (1 tablespoon)avocado oil, or another high-smoke-point oil
• To tastelemon, for serving

Instructions

1. 1

   Heat the water

   Set the sous vide water bath to 78°C (172°F).

2. 2

   Season the octopus

   Mix the salt, pepper and smoked paprika, then rub the mixture over the octopus.

3. 3

   Seal the bag

   Put the octopus and chorizo in a vacuum-seal bag and seal it.

4. 4

   Cook and collect

   Cook for 5 hours. Remove the octopus from the bag and pour the cooking juices into a saucepan.

5. 5

   Simmer the sauce

   Simmer the collected cooking juices for 3–5 minutes.

6. 6

   Heat the skillet

   Set a cast-iron skillet over high heat.

7. 7

   Sear in the skillet

   Add 15 ml (1 tablespoon) avocado oil, or another high-smoke-point oil. Sear the octopus for 1–2 minutes per side, until slightly crisped.

8. 8

   Use the grill

   Alternatively, sear the octopus on a grill over high heat for about 2 minutes on each side, until browned and slightly crisped.

9. 9

   Slice and serve

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

What is sous vide octopus?

Sous vide octopus is sealed in a bag and cooked in a temperature-controlled water bath before being finished with a quick sear. Octopus is enjoyed in many coastal cuisines; this American-style version pairs it with Mexican chorizo, smoked paprika and lemon.

The long, gentle cook helps make the octopus tender, while the final high heat adds browned edges. The bag juices become a simple sauce, so the cooking process also provides a concentrated savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 137 calories, 19g protein, 3g carbs, 5g fat.

The octopus provides most of the protein, while the chorizo and searing oil contribute most of the fat. The small amount of carbohydrate comes mainly from the chorizo and seasonings. Pair a portion with vegetables and potatoes or another filling side to round out the plate.

Seasoning and chorizo

Even coating: rub the salt, pepper and smoked paprika over the octopus before bagging it so the seasoning is distributed across its surface.

Chorizo: add it to the bag with the octopus as directed. Its savoury, spiced flavour carries through into the cooking juices.

The long, gentle cook

Water bath: bring the bath to 78°C (172°F) before adding the sealed bag, then cook for the full 5 hours. Keep the bag sealed during cooking so the octopus and its juices stay together.

Bag juices: pour the liquid into a saucepan after cooking and simmer it for 3–5 minutes. Keep an eye on it as it simmers; it is ready for drizzling after that brief reduction.

Getting a good sear

Hot surface: heat the cast-iron skillet over high heat before adding the oil and octopus. Sear for 1–2 minutes per side, just until the outside is slightly crisped.

Grill option: use a grill over high heat instead, cooking for about 2 minutes on each side until browned and slightly crisped. The sear is brief because the octopus has already had its long cook.

Serving the octopus

Finish: slice the octopus and spoon the sauce over it just before serving. Add a squeeze of fresh lemon to bring a bright, sharp note to the rich chorizo and smoky seasoning.

On the plate: serve it with a simple green salad or vegetables and a starchy side such as potatoes or bread for a more complete meal.

Recipe notes & tips

• Check that the octopus is cleaned before seasoning and sealing it.
• Make sure the bag is properly sealed before lowering it into the water bath.
• Save all the liquid from the bag; it forms the base of the sauce.
• Let the skillet or grill get properly hot before searing.
• Sear in batches if needed so the octopus has room to brown rather than steam.
• Add the lemon after cooking to keep its flavour fresh and bright.

Variations

• More lemon: add extra fresh lemon at the table for a sharper finish.
• Chilli heat: add a pinch of chilli flakes to the seasoning for a warmer kick.
• Garlic note: include a little garlic with the seasoning for another savoury layer.
• Herb finish: scatter chopped parsley over the sliced octopus just before serving.
• Grilled finish: use the high-heat grill option for a lightly smoky exterior.

Common mistakes to avoid

• Skipping the long cook: the octopus needs the full 5 hours in the bath for the method to work as intended.
• A cool skillet: the octopus may not brown well; heat the cast iron over high heat before adding the oil.
• Over-searing: cooking too long can darken the surface without improving the already-cooked interior; stick to the listed times.
• Discarding the bag liquid: it provides the base for the sauce; pour it into the saucepan after cooking.
• Leaving the sauce unattended: simmer it for just 3–5 minutes and keep watch as it reduces.

How to store

Refrigerate leftover octopus and sauce in a covered container within 2 hours, and use within 3 days. Reheat gently in a pan until hot, then briefly sear if you want to refresh the browned exterior.

Frequently asked questions