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Sous Vide Octopus Spanish Tapas Recipe

September 4, 2017 by Jeanette 4 Comments

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Sous Vide Octopus Spanish Tapas - the most tender octopus, seasoned with garlic and smoked paprika for the perfect tapas
Sous Vide Octopus Spanish Tapas - the most tender octopus, seasoned with garlic and smoked paprika for the perfect tapas

Sous Vide Octopus Spanish Tapas is very tender, and simply seasoned with garlic and smoked paprika for the perfect tapas. I’m a bit obsessed with octopus – how to prepare it so it is super tender. I’ve read articles that suggest many different ways to cook octopus until tender. These methods include beating the octopus against rocks until tender, freezing octopus, adding vinegar when cooking, and adding a wine cork to the braising liquid. Some people slow cook octopus, others pressure cook it.

Sous Vide Octopus Spanish Tapas - the most tender octopus, seasoned with garlic and smoked paprika for the perfect tapas

Recently, I tried making sous vide octopus to see whether or not this method of cooking would yield a tender octopus. I’ve used a pressure cooker to make Greek Grilled Octopus with Rosemary and Thyme with great success (it takes just 10 minutes), so I was curious to see how sous vide octopus would compare.

Octopus can be found in the fresh seafood section of some supermarkets as well as in the freezer section. Handling octopus is definitely not for the squeamish, so you have to really love octopus to make it at home.

Sous Vide Octopus Spanish Tapas - the most tender octopus, seasoned with garlic and smoked paprika for the perfect tapas

To simplify the sous vide method, I simply placed the seasoned octopus in a Ziploc bag with rosemary, garlic, and olive oil.

Sous Vide Octopus Spanish Tapas - the most tender octopus, seasoned with garlic and smoked paprika for the perfect tapas

Using the water displacement method, I sealed the bag once the bag was immersed in the sous vide bath. I used a wet kitchen cloth to keep the bag immersed during the cooking process.

Sous Vide Octopus Spanish Tapas - the most tender octopus, seasoned with garlic and smoked paprika for the perfect tapas

The result? The octopus was evenly cooked through (one of the biggest advantages of sous vide cooking) and tender, but still firm. If you’re a curious cook like me, you will want to try this method and compare it to pressure cooking octopus. It does take more time (5 hours versus 10 minutes), but the octopus cooks unattended. Personally, I think the sous vide octopus was firmer than the pressure cooked octopus, but I like the idea of marinating the octopus in the rosemary olive oil mixture for a longer period of time.

Sous Vide Octopus Spanish Tapas - the most tender octopus, seasoned with garlic and smoked paprika for the perfect tapas

Have you tried sous vide? If so, what is your favorite dish to make?

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Sous Vide Octopus Spanish Tapas

Course Appetizer
Prep Time 10 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 25 minutes
Servings 4
Calories 127 kcal

Ingredients

  • 1 baby octopus ~ 2 pounds
  • 3 tablespoons extra virgin olive oil, divided
  • 2 sprigs rosemary
  • sea salt
  • black pepper
  • 3 cloves garlic sliced
  • smoked Spanish paprika
  • sea salt
  • black pepper
  • 1 potato peeled, cooked until tender, cut into bite size pieces

Instructions

  1. Heat sous vide bath to 171 degrees. Season octopus with salt and pepper, and drizzle with 1 tablespoon olive oil. Place in Ziploc bag or vacuum seal bag along with rosemary sprigs. Seal bag, squeezing out any excess air. 

    Cook in sous vide bath for 5 hours.

    Remove octopus from bag and pat dry with paper towel.  Cut cooked octopus into bite-size pieces.

  2. Heat 2 tablespoons olive oil and garlic in skillet until hot and garlic is lightly browned. Add cooked potato and saute until heated through. Add octopus pieces. Season to taste with smoked paprika, salt and pepper. Toss octopus well. 

Nutrition Facts
Sous Vide Octopus Spanish Tapas
Amount Per Serving
Calories 127 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 6mg0%
Potassium 228mg7%
Carbohydrates 7g2%
Fiber 1g4%
Protein 1g2%
Vitamin C 6.8mg8%
Calcium 20mg2%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

If you like this sous vide recipe, you might also like these sous vide recipes:

Sous Vide Pork  Loin Bahn Mi Buns

Sous Vide Pork Banh Mi Buns - sous vide pork is juicy and tender, and makes a delicious appetizer or small bite served with pickles, cucumber and black garlic mayonnaise


Sous Vide Chinese Drunken Chicken

Sous Vide Chinese Drunken Wine Chicken - this is a traditional Chinese chicken recipe that is served cold, often as an appetizer. Sous vide guarantees a moist and juicy chicken

 

Sous Vide Herbed Turkey BreastSous Vide Turkey Breast - moist and tender turkey breast, cooked at 145 degrees

 

Sous Vide Perfect Poached Egg

The Perfect Sous Vide Poached Egg

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Filed Under: appetizers, dairy-free, gluten-free, Holiday Appetizers Tagged With: octopus, sous vide, Spanish smoked paprika, Spanish tapas

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Comments

  1. Angie@Angie's Recipes says

    September 4, 2017 at 8:23 am

    Looks really great! I love your method with ziploc bag..much easier.

    Reply
    • Jeanette says

      September 4, 2017 at 9:36 am

      Thanks Angie – the Ziploc bag method is definitely easier.

      Reply
  2. Pona says

    June 1, 2021 at 6:24 pm

    Hi ladies sorry to bother you but I have a question: it is any kind of zip bag or a specific one? I feel like the plastic will contaminate my octopus. Thanks I’m advance for any clarification.
    Regards

    Reply
    • Jeanette says

      June 21, 2021 at 1:17 pm

      I use the Ziploc brand zip bags, which are fine for sous vide.

      Reply

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