Ingredients:

  • 1 whole octopus (approx. 3.5 lbs), cleaned and beak removed
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, smashed
  • 1 lemon, zested in wide strips
  • 2 sprigs fresh oregano
  • 1 tsp black peppercorns, whole
  • 1 tsp sea salt
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 2 tbsp fresh lemon juice
  • 1 tsp smoked paprika
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the octopus into a large vacuum bag. Add 3 tbsp olive oil, 4 smashed garlic cloves, 1 lemon zested in strips, 2 sprigs oregano, 1 tsp peppercorns, and 1 tsp sea salt. Arrange the tentacles so they aren't overlapping too much. Seal the bag using your vacuum sealer, ensuring a tight fit.
  2. Preheat your sous vide water bath to 170°F (77°C). Once reached, submerge the bag completely. Cook for 5 hours. You’ll notice the octopus releases a lot of purple liquid — this is normal and is actually a concentrated octopus essence.
  3. After cooking, remove the bag. Important: Do not sear it immediately! Let the bag rest in an ice bath for 15 minutes or in the fridge for 1 hour. This firms up the gelatinous skin so it doesn't slide off when it hits the hot pan.
  4. Remove the octopus from the bag and pat it extremely dry. Heat a cast iron skillet over high heat with a splash of oil. Once the oil begins to shimmer, place the octopus in the pan. Sear for 2-3 minutes per side until the exterior is charred and crackling.
  5. While the octopus sears, whisk together 1/4 cup olive oil, 2 cloves minced garlic, 2 tbsp lemon juice, 1 tsp smoked paprika, and 1 tbsp parsley. As soon as the octopus comes off the heat, toss it in this mixture.
  6. Serve immediately while the contrast between hot and cold, crispy and soft, is at its peak.