Sous Vide Octopus with White Bean Puree and Thai Basil-Calamansi Chimichurri

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For my second recipe that I made for my family in the Philippines, my father-in-law brought home a bunch of octopuses and took me to their family farm. It was incredible. He had everything — goats, pigs, tilapia, carp, chili peppers, and coconuts, to name a few. He even had a full-size basketball court! Being surrounded by so much fresh produce inspired me to make a sous vide octopus that was finished with a blowtorch (a grill works just as well). I paired it with a Thai basil calamansi chimichurri, made from ingredients foraged from the farm, as well as a white bean puree. Just like the Benedict, this feeds 12 people, so I suggest making half a recipe if you are cooking for a smaller group.
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Ingredients for 12

  • 3kg (6 ⅔ pounds) octopus, parboiled for 3 minutes

  • ¾ cup plus 5 tablespoons extra-virgin olive oil, divided

  • 1 tablespoon plus 2 teaspoons salt, divided

  • 10 cloves garlic, divided

  • 4 bay leaves

  • 1 onion, finely diced

  • 2 (400g/14-ounce cans) cannellini beans, drained and rinsed

  • ¼ cup white wine

  • ⅔ cup low-sodium chicken stock

  • 2 tablespoons unsalted butter

  • 1 cup fresh parsley, finely chopped

  • 1 cup Thai basil, finely chopped

  • 1 shallot, finely diced

  • 1 finger chili, finely chopped

  • ¼ cup white wine vinegar

  • 2 tablespoons calamansi juice


  • Step 1

    Attach an Anova Precision Cooker to a vessel of water and set the temperature to 170.5°F (77°C).

  • Step 2

    Remove the head and slice the octopus tentacles in half, then transfer to a large bowl. Add 3 tablespoons of the olive oil and 1 tablespoon of the salt. Stir to thoroughly coat. Divide between vacuum-seal bags, adding 2 cloves of garlic and 1 bay leaf per bag. Seal.

  • Step 3

    Transfer to the water bath and cook sous vide the octopus for 5 hours. Transfer to an ice bath to cool, then refrigerate overnight.

    • Finishing Steps

    • Step 0

      To make the white bean puree, heat 2 tablespoons of the oil in a large skillet. While the oil is heating, finely chop the remaining 2 cloves of garlic. When the oil is shimmering, add the garlic and onion and cook, stirring, for 1 minute. Add the beans and 1 teaspoon salt and cook for another 3 minutes. Add the wine, scraping up any browned bits, and let simmer for 30 seconds. Add the stock and simmer for another 10 minutes, stirring occasionally. Transfer the mixture to a blender with the butter and blend on high until smooth.

    • Step 1

      To make the chimichurri, combine the parsley, basil, shallot, chili, remaining ¾ cup of the olive oil, vinegar, calamansi, and remaining 1 teaspoon salt in a medium bowl. Mix thoroughly.

    • Step 2

      When ready to serve, rinse the octopus with cold water and thoroughly pat it dry with paper towels. Use a blowtorch or grill to char the octopus.

    • Step 3

      To serve, spread the bean puree on the serving platter, place the octopus on top and finally dress with the chimichurri.

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170.5 F / 76.9 C Recipe Temp
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