Grilled Sous-Vide Octopus…

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…with Corona Beans, Chorizo & Sherry-Smoked Paprika Vinaigrette
Courtesy of Stephane Lemagnen (
Serves 4



For the sous-vide octopus

  • 8 cups (1.9 liters) water
  • 1 carrot, trimmed and roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1 celery stalk, trimmed and roughly chopped
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 tablespoon (15 ml) black peppercorn
  • 1/2 cup (120 ml) white wine vinegar
  • 1 medium-sized octopus

For the vinaigrette

  • 1/4 cup (60 ml) aged sherry vinegar
  • 1 clove garlic, peeled and finely chopped
  • 1 shallot, peeled and finely chopped
  • 1 anchovy filet, finely chopped
  • 1 teaspoon (5 ml) Dijon mustard
  • 1 teaspoon (5 ml) smoked paprika (plus some for garnish)
  • 1/2 cup (120 ml) Spanish olive oil
  • Salt and pepper to taste

For the bean and chorizo side

  • 1 link (6 inches/15 cm) Spanish chorizo, sliced
  • 2 cups (350 g) corona beans, cooked
  • 1/4 cup (10 g) chopped parsley
  • 1/4 cup (45 g) Nicoise olives


  1. Fill and preheat the SousVide Supreme to 185F/85C.
  2. In a large saucepan on the stovetop, put the water, carrot, onion, celery, bay leaves, thyme sprigs, and black peppercorn to make a poaching liquid and bring to a simmer for 15 minutes.
  3. Add the white wine vinegar and keep at a simmer.
  4. Wash the octopus in plenty of cold water and remove the tentacles with a sharp knife. (Discard the body.)
  5. Bring the simmering pot of poaching liquid to a boil.
  6. Blanch the octopus for about 45 seconds and remove from the poaching liquid to an ice water bath to cool rapidly. Drain. Cool the poaching liquid.
  7. Put the octopus into two separate large cooking pouches, add a few tablespoons (30 to 45 ml) of the poaching liquid to the pouches and vacuum-seal.
  8. Submerge the pouches in the water oven and cook for 4 hours. Cool in an ice water bath until easy to handle.
  9. Open the pouches, discard the liquid. Remove the slimy membrane from the octopus tentacles.
  10. Put the octopus into a fresh cooking pouch with olive oil and vacuum seal.
  11. Keep refrigerated until ready to use.
  12. Grill to re-warm and impart caramelized color and taste before serving.

To prepare the vinaigrette and beans

  1. In a small bowl, make the vinaigrette by whisking together the sherry vinegar, garlic, shallot, anchovy, mustard, smoked paprika and olive oil.
  2. Season with salt and pepper.
  3. In a sauté pan over medium heat, crisp the chorizo slices in a little of the olive oil. Drain on paper towel.
  4. In a separate bowl, toss the corona beans, parsley, olives, and chorizo slices with some of the vinaigrette. Check seasoning, adding salt and pepper to taste.
  5. Serve with the grilled octopus with more vinaigrette drizzle on top and a sprinkle of smoked paprika.
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