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Sous Vide Octopus with Chimichurri Recipe

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This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

In my opinion, octopus is one of the most underrated proteins here in the US. Not only is it healthy and DELICIOUS, but it's a real show-stopper when you want to cook to impress. The key here is to cook it long enough to make it tender, and then finish on a ripping hot grill or cast iron pan to add some char. With sous vide, you can be guaranteed you'll have perfectly tender octopus every time!

I love serving this octopus with Chimichurri sauce (recipe below) and over crispy potatoes, saffron risotto, beans, or any other number of dishes.

For more from Mike, follow him on INSTAGRAM.

Check out the how to sous vide octopus guide.

For a great side by side comparison of octopus cooked several different ways, check out THIS ARTICLE on StefanGourmet.com.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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Sous Vide Octopus with Chimichurri Recipe

  • Published: February 20, 2023
  • By Mike La Charite, CEO, International Sous Vide Association
  • Prep Time: 10 minutes
  • Total Time: 6.5 hours
  • Cooks: 170°F (76.67°C) for 6 hours
  • Serves: 2 - 3

Ingredients for Sous Vide Octopus with Chimichurri

  • For the Sous Vide Octopus

  • 1 whole octopus, cleaned
  • 1 tablespoon canola, vegetable or olive oil
  • For the Chimichurri

  • 1/2 cup parsley, finely chopped
  • 4 cloves garlic, finely minced
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano (I like the Litehouse brand)
  • 1 teaspoon kosher salt
  • 1/2 tsp pepper
  • 1 - 2 tsp red pepper flakes, or your favorite fresh chili (optional)
  • To Finish

  • Kosher salt to taste
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Cooking Instructions for Sous Vide Octopus with Chimichurri

For the Sous Vide Octopus

Preheat a water bath to 170°F (76.67°C)

Cut the "hood" of the octopus off right above the eyes. This can be turned inside out and rinsed, and then cooked along with the tentacles (it's great to chop up in a seafood salad!).

Cut down below the eyes to remove that portion of the octopus and discard.

In the center of the "ring" of tentacles, you'll find an opening (the octopus' mouth). Push through this opening with your finger to ensure the beak - a hard, plastic-like structure - is removed.

You can now separate the tentacles individually or into pairs.

Separate the tentacles into 1 - 2 bags and add the oil.

Seal the bags (or use the water displacement method) then cook for 6 hours.

For the Chimichurri

AT LEAST 2 HOURS BEFORE SERVING

Mix all ingredients together in a bowl or mason jar.

Stir well (or shake the jar) to combine all ingredients.

Ideally, let it sit for at least 2 hours in the fridge, or up to 24 hours before serving.

To Finish

Preheat your grill to high heat, or set a cast iron pan to heat up on a burner over high heat.

Remove the octopus from the sous vide bag and dry well. Sprinkle with salt.

Once hot, lightly oil the grill or pan and add the octopus.

Sear for 30 - 60 seconds on each side or until charred. You can also use a kitchen torch to help out with this - CLICK HERE for Jason's torch recommendations.

Remove the octopus and serve alongside the chimichurri and your chosen side dishes.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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