Sous Vide Octopus is slow cooked for 5 hours until ultra tender and then browned up in a hot skillet to get charred and crispy!

Why This Recipe Works

 This sous vide octopus is restaurant quality without the high price and made in the comfort of your own home!


Octopus Mexican chorizo Salt Pepper Smoked paprika Lemon

Heat a sous vide water bath to 172F degrees.


Mix the seasonings together and rub all over the octopus.

Place in a vacuum seal bag with the chorizo and vacuum seal.

Cook for 5 hours. Remove from bag and pour bag juice in a saucepan.

Get the full Instructions here!

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