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.
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 Thymewith 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.
To simplify the sous vide method, I simply placed the seasoned octopus in a Ziploc bag with rosemary, garlic, and olive oil.
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.
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.
Have you tried sous vide? If so, what is your favorite dish to make?
Print
CourseAppetizer
Prep Time10minutes
Cook Time5hours15minutes
Total Time5hours25minutes
Servings4
Calories127kcal
Ingredients
1baby octopus~ 2 pounds
3tablespoonsextra virgin olive oil, divided
2sprigsrosemary
sea salt
black pepper
3clovesgarlicsliced
smoked Spanish paprika
sea salt
black pepper
1potatopeeled, cooked until tender, cut into bite size pieces
Instructions
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.
Remove octopus from bag and pat dry with paper towel. Cut cooked octopus into bite-size pieces.
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 127Calories 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 Chinese Drunken Chicken
Sous Vide Herbed Turkey Breast
Sous Vide Perfect Poached Egg
Brined Sous Vide Turkey Breast with Sage Spice Rub
2019-11-12 05:00:10
jeanette
18
Sous Vide Pork Loin Banh Mi Buns Recipe
2016-11-17 05:00:40
jeanette
18
Sous Vide Chinese Drunken Wine Chicken Recipe
2016-02-23 06:00:00
jeanette
18
How To Make The Perfect Poached Egg – Sous Vide Cooking {Video}
2014-03-21 07:09:26
jeanette
18
Cauliflower Mashed Potatoes with Truffle Oil Recipe
2018-11-17 05:00:53
jeanette
8
Low Carb Bok Choy Egg Ramen Noodle Soup
2018-10-01 05:00:10
jeanette
8
Red Chimichurri Sauce Recipe
2018-04-16 05:00:39
jeanette
8
How To Plan Thanksgiving Dinner
2017-11-11 05:00:22
jeanette
8
Breakfast Smashed Avocado Tomato Toast with Fried Poached Egg
Submerge in water and cook for 5 hours. Remove bags, chill rapidly in an ice-water bath, then refrigerate until ready to use. (Chilling helps set the skin so it doesn't fall off later, so it's good to do even if you're planning to serve the octopus warm.)
Prepare a big pot with boiling water and one onion inside, put the octopus in the boiling water for 1 minute and take it out. Repeat the procedure for 5 times in a row (this is done to avoid the skin to fall). Leave it inside the pot and let it boil for 25 minutes at medium/high heat.
Octopus works GREAT with citrus and spice. Think lemony hummus, harissa, chorizo, nice citrus or saffron risotto, paella. All these dishes are cracking with octopus.
That's why most recipes advise boiling or simmering. I experimented with a variety of temperatures and times, and got the best results at 190 to 200 degrees, below a bare simmer. The arms of a four- or five-pound octopus can take four or five hours to soften.
This collagen makes octopus flesh rubbery, at least initially. With enough heat and time that collagen breaks down into silky and tender gelatin, and the octopus grows tender with it. It's really no different than stewing gristly chunks of beef in a stew; eventually they become soft and tender.
For start, try not to eat alive octopus. Use methods that cause less suffering to these poor creatures. Putting them in boiling water or cutting them alive is wrong on so many ethical and moral levels. Encourage the selection of seafood options that are attached to sustainable fishing practices.
Tenderize it - Place the octopus in a bag and carefully and firmly press the tentacles with a rolling pin. A few passes on each tentacle should do it as the point is to preserve the shape, not to flatten it. Use a pressure cooker - Cook at high pressure in a pressure cooker for 15 to 20 minutes when pressed for time.
Place the octopus in a pot and cover with cold water.Cook over medium flame until the water begins to boil, then reduce heat and simmer the octopus until tender. This will take between 1-2 hours.
While eating octopus might seem strange to some, it's a delicacy in Spanish cuisine. There are several ways to eat this seafood delight, but one of the most popular ways in Spain is pulpo a la gallega.
Pulpo gallego, or Galician-style octopus, is a popular tapa (appetizer) served all over Spain today. It originated in the northwestern Spanish region of Galicia where octopus (pulpo in Spanish) is a specialty and a common catch for local fishermen.
Unlike simmering or braising, pan-frying enhances the flavor and meaty texture of the cephalopod, making it an ideal method for this beloved seafood. We've found that with the right heat and oil, pan-frying brings out the best in octopus, locking in its natural juiciness and unique taste.
Boiled with aromatics and a drizzle of olive oil, the octopus is then chopped and tossed with olive oil, lemon juice, herbs, capers, and sometimes cooked potatoes. Grano suggests pairing it with a lemony, not-too-salty feta or fresh goat cheese for a vibrant twist on a traditional niçoise salad.
Use octopus as the protein in a vegetable stir-fry - with peppers, onions, asparagus, or green beans. When sauteed with ginger, soy, garlic, or gochujang chili paste, octopus takes on a whole new flavor. Serve with rice and sprinkle sesame seeds on top.
Timing varies depending on the weight of the octopus and how many you are cooking. For a 2- to 3-pound octopus, it will usually be between 1 to 2 hours.
Fishermen start by trapping the octopus and then killing it by cutting a nerve between its eyes. Subsequently, the octopus is beaten against a rock—up to a hundred times—to expel water. This procedure is essential in order for the meat to be tender when grilled.
Hobby: LARPing, Kitesurfing, Sewing, Digital arts, Sand art, Gardening, Dance
Introduction: My name is Amb. Frankie Simonis, I am a hilarious, enchanting, energetic, cooperative, innocent, cute, joyous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
