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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.