Description
Experience perfectly tender and flavorful octopus with this sous vide method, enhanced by Mexican chorizo and smoked paprika.
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
- Mix salt, pepper, and smoked paprika in a small bowl. Rub this mixture all over the cleaned octopus.
- Place the seasoned octopus in a vacuum seal bag along with the chorizo and vacuum seal the bag.
- Carefully place the sealed bag in the preheated water bath and cook for five hours.
- Remove the octopus from the bag and pour the juices into a saucepan. Simmer over medium heat for 3-5 minutes.
- Heat a cast iron skillet over high heat. Add avocado oil and sear the octopus for 1-2 minutes on each side.
- Slice the octopus, drizzle with the sauce, and finish with a fresh squeeze of lemon.
Notes
Always use fresh, high-quality seafood for the best flavor. Adjust the spice levels to your taste.
