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Sous Vide Octopus with Ras el Hanout Sauce

Octopus tentacles cooked low and slow in a sous vide bath until the collagen fully breaks down into gelatin, then seared hard for a smoky crust and finished with a warm, spiced ras el hanout sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours 40 minutes
Servings: 4
Calories: 310
Ingredients Method

Ingredients
  

  • For the Octopus
  • 1 whole octopus 2 to 3 lb, cleaned, or substitute 2 lb pre-cleaned octopus tentacles
  • 2 tablespoons olive oil
  • 3 garlic cloves smashed
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon kosher salt
  • For the Ras el Hanout Sauce
  • 3 tablespoons ras el hanout spice blend
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 garlic cloves minced
  • 1 teaspoon lemon zest
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Rinse the octopus tentacles under cold water and pat them completely dry.
  2. Place the tentacles in a vacuum bag with the olive oil, smashed garlic, bay leaf, peppercorns, and salt.
  3. Seal the bag using a vacuum sealer or the water displacement method if sealing by hand.
  4. Set the sous vide water bath to 175°F (79°C) and let it come fully up to temperature before adding the bag.
  5. Submerge the bag and cook for 4 to 5 hours, checking that the water level stays constant throughout.
  6. While the octopus cooks, whisk together the ras el hanout, olive oil, red wine vinegar, honey, minced garlic, lemon zest, and salt for the sauce.
  7. Remove the bag from the bath, take out the tentacles, and pat them thoroughly dry.
  8. Heat a cast-iron or heavy skillet over high heat until smoking, then sear the tentacles for 2 to 3 minutes per side until deeply charred at the edges.
  9. Slice the tentacles into thick medallions and arrange them on a platter.
  10. Spoon the ras el hanout sauce generously over the top and finish with chopped parsley.