Sous Vide Octopus with Cilantro Lime Chimichurri

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While perusing the seafood section of our local Whole Foods one afternoon, I came across some fresh octopus that I thought would be fun to experiment with. Octopus is definitely not something that I’ve cooked with before but after testing out this surprisingly simple recipe, it’s certainly something I’ll have to make again. And because octopus is so versatile, you can use this recipe as a standalone appetizer or as part of a main course!

People usually shy away from octopus because it’s pretty easy to overcook and turn into a rubber band. However, with my handy sous vide, I don’t have to worry about that! If you haven’t invested in one yet, I would HIGHLY recommend looking into a sous vide to step up your cooking game. 

Ingredients: 

  • 1-1.5 lbs of fresh octopus tentacles
  • 1 tbsp olive oil
  • Salt and pepper to taste

Cilantro Lime Chimichurri (Optional)

  • 2-3 cups fresh cilantro
  • 1 cup extra virgin olive oil
  • Juice of 1/2 lime
  • Juice of 1/2 lemon
  • 1 tsp fresh garlic
  • 1/2 fresh jalapeño pepper
  • Salt and pepper to taste

Step 1: Heat your sous vide to 170 degrees F. Season the octopus with salt and pepper and place in a large zip-lock bag with a tbsp of olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 4 hours.

After 4 hours, remove the tentacles from the bag and pat dry. The octopus will have turned a deep purple and shrunk to around 2/3rds of their original size. 

Step 2: Heat a grill pan until it starts to smoke and grill the tentacles on either side for ~30 seconds, or until you have your desired grill marks. 

Step 3: For the chilichurri sauce, place all ingredients listed above into a food processor and blend until you have a smooth consistency. Season with salt and pepper to taste and thats it! 

Sous Vide Octopus with Cilantro Lime Chimichurri
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Prep Time
15 min
Cook Time
4 hr 15 min
Total Time
4 hr 30 min
Prep Time
15 min
Cook Time
4 hr 15 min
Total Time
4 hr 30 min
Ingredients
  1. 1-1.5 lbs of fresh octopus tentacles
  2. 1 tbsp olive oil
  3. Salt and pepper to taste
Cilantro Lime Chimichurri (Optional)
  1. 2-3 cups fresh cilantro
  2. 1 cup extra virgin olive oil
  3. Juice of 1/2 lime
  4. Juice of 1/2 lemon
  5. 1 tsp fresh garlic
  6. 1/2 fresh jalapeño pepper
  7. Salt and pepper to taste
Instructions
  1. Heat your sous vide to 170 degrees F. Season the octopus with salt and pepper and place in a large zip-lock bag with a tbsp of olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 4 hours.
  2. After 4 hours, remove the tentacles from the bag and pat dry. The octopus will have turned a deep purple and shrunk to around 2/3rds of their original size.
  3. Heat a grill pan until it starts to smoke and grill the tentacles on either side for ~30 seconds, or until you have your desired grill marks.
  4. For the chilichurri sauce, place all ingredients listed above into a food processor and blend until you have a smooth consistency. Season with salt and pepper to taste and thats it!
The Su Chef http://thesuchef.com/

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