Octopus with Mojo Verde Sauce

This is great if you’re unsure how to cook octopus or if you just want a perfect summer time meal that can be finished outdoors on the grill. I was able to special order a 2lb adult octopus at Whole Foods for only $6.99/lb. I thought the olive oil, garlic, and spices in mojo sauce would pair really nicely with octopus and it definitely did. I opted to do a mojo verde version of the sauce because fresh parsley and cilantro on any meat or seafood in the summer is ridiculously refreshing! I served the octopus and sauce over a bed of Spanish style potatoes and slices of spicy chorizo. Disclaimer: The recipe below is only for the octopus and mojo verde sauce but if you’d like to know about the potatoes, feel free to send me a message on Instagram! @sous_vide_and_chill

Author

pratik114

Prep Time: 00:20

Recipe Time: 05:00

Temperature : 175F / 79.4C

Ingredients

• 2-2.5 lb octopus, head and beak removed
• 6 oz Chorizo slices (optional- I added some into the bag with the octopus for extra flavor)
• Extra virgin olive oil
• 1 bunch cilantro, stems removed
• 1/2 bunch parsley, stems removed
• 2 cloves garlic
• 1 lime, juice
• 1 jalapeño (more or less depending on your heat level)
• 1 tbsp white wine vinegar
• 1 tsp ground cumin
• Kosher salt and fresh ground black pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 175ºF / 79.4ºC
2. Bring a large pot of water to a boil and add the whole octopus to it. Blanch for 5 mins. The legs will start to curl up pretty quick.
3. While the octopus is being blanched, fill up a second large pot or container with ice and water. As soon as the 5 minutes of boiling are up, pick up the octopus with some tongs and drop it into your ice bath until it’s completely cooled, about 10-15 mins.
4. Once it's cooled, take the octopus out with tongs and place it onto a large cutting board and cut off each of the legs with a knife.
5. Take your 8 legs and place them into your bag. Add extra virgin olive oil and kosher salt into the bag with the legs. If your're using sliced chorizo, you can also add them in at this time. Seal the bag and drop it into the bath for 5 hours. Note: Chorizo already has a lot of salt in it so if you are using it, I'd suggest using less kosher salt at this step. You can always add salt to the dish later!
6. Meanwhile, throw all of the following into a blender or food processor: cilantro, parsley, garlic, lime juice, white wine vinegar, jalapeno, and cumin. Blend up all the ingredients while pouring in a little extra virgin olive oil at a time, until you reach the consistency you want. Add salt and fresh black pepper to taste. You can set the sauce aside until you're ready to serve.

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1. Once the 5 hours for the octopus is up, drop the entire bag into an ice bath and let it cool down.
2. Meanwhile, get your grill HOT. Once the legs are cooled, remove them from the bag and sear them on the grill until nicely charred on each side.
3. Remove the legs from the grill and serve with the mojo verde plus any sides such as potatoes, salad, chorizo.