Sous-Vide Octopus with hummus

Sous Vide Octopuswith Squid-Ink Hummus and Pomegranate Salad

BeginnerBeginner

Take your sous vide skills to the next level with this exotic, impressive sous vide octopus.

Ingredients

For the Octopus:

2 lb small octopus
3 tsp kosher salt
½ C smoked paprika
1 tsp guajillo pepper
2 tsp sriracha powder

 

For the Squid Ink Hummus:

1½ C chickpeas, drained
1½ C gigante beans, drained
4 Tbsp tahini
3 Tbsp lemon juice
2 tsp lemon zest
2 tsp squid ink (optional)
Pinch white pepper
1 tsp kosher salt
3 Tbsp extra virgin olive oil

 

For the Pomegranate Salad:

¼ C pomegranate seeds
¼ C green pigeon peas, drained
¼ C golden raisins
¼ C cucumber, pearled
½ Tbsp shallots, minced
1 tsp extra virgin olive oil
½ Tbsp dill, chopped (optional)
Chives, chopped (optional)

Overview

Equipment

Sous vide circulator
Sous vide pouches
Sauté pan
Blender or food processor
Mixing bowl

Timing

Prepping time: 1 hour /Cooking time: 25 minutes (excludes sous vide cooking)

Servings

4 servings

Directions

For the Octopus:

  1. Rinse octopus, pat dry, and place in the sous vide pouch with salt. Seal and cook at 147.2°F/64°C for 8 hours.
  2. After cooking, remove from water bath and let rest for 10-15 minutes at room temperature. Chill.
  3. Before serving, remove sous vide octopus from the pouch and, under running water, remove excess skin and membrane.
  4. Pat dry and cut tentacles into 1- to 1½-inch pieces. Discard head.
  5. Coat tentacles evenly with mixture of smoked paprika, guajillo pepper, and sriracha powder.
  6. Sear sous vide octopus in a sauté pan over high heat with a small amount of oil. Sear all sides of the octopus and hold for service.

 

For the Squid Ink Hummus:

  1. Strain chickpeas and beans, reserving can liquids.
  2. Mix gigante beans, chickpeas, tahini, lemon juice, lemon zest, and optional squid ink in a blender or food processor and slowly incorporate olive oil until smooth.
  3. Season to taste and reserve. If mixture becomes too thick during blending, slowly add reserved liquids to the blender to thin mixture.

 

For Pomegranate Salad:

  1. Mix all ingredients in a mixing bowl, toss lightly with olive oil, and season to taste if necessary.

 

To Serve:

  1. Spread squid ink hummus on plate and sprinkle pomegranate salad, then place seared sous vide octopus on top.
  2. Garnish if desired.

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