Grilled Sous-Vide Octopus w/ Corona Beans, Chorizo & Sherry-Smoked Paprika Vinaigrette

Zen Chef
Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Cool the Poaching Liquid 10 minutes
Total Time 4 hours 40 minutes
Course Main Course
Servings 4


  • Large Saucepan
  • Sharp Knife
  • Large Container for an Ice Bath
  • Grill
  • Sous Vide Immersion Circulator
  • Cooking Container


For the Octopus

  • 1 medium-sized octopus
  • 1 carrot roughly chopped
  • 1 onion roughly chopped
  • 1 stalk celery roughly chopped
  • 2 leaves bay
  • 2 sprigs thyme
  • 1 tbsp peppercorn
  • 1/2 cup white wine vinegar

For the Corona Beans, Chorizo and Sherry-Smoked Paprika Vinaigrette

  • 2 cups corona beans cooked
  • 6" link Spanish chorizo sliced
  • 1/4 cup parsley chopped
  • 1/4 cup Nicoise olives
  • 1/4 cup aged sherry vinegar
  • 1/2 cup Spanish olive oil
  • 1 shallot finely chopped
  • 1 clove garlic finely chopped
  • 1 filet anchovy finely chopped
  • 1 tsp dijon mustard
  • 1 tsp smoked paprika
  • salt and pepper to taste


For the Octopus

  • Place 8 cups of water and the carrot, onion, celery, bay leaves, parsley stems and black peppercorn in a large saucepan and bring to a simmer for 15 minutes.
  • Add the white wine vinegar and keep at a simmer.
  • Wash the octopus in plenty of cold water and remove the tentacles with a sharp knife.
  • Blanch the octopus for about 45 seconds and remove from the poaching and into an ice bath to cool rapidly.
  • Drain.
  • Cool the poaching liquid.
  • Place the octopus in two separate sous-vide bags.
  • Add a few tablespoons of the poaching liquid to the bags and vacuum-seal on high.
  • Place the bags in the sous-vide machine for 4 hours at 185°F.
  • Cool in an ice bath.
  • Open the bags, discard the liquid and the bags.
  • Remove the slimy membrane.
  • Place the octopus in a new bag with olive oil and seal again.
  • Keep refrigerated until ready to use.
  • Grill before serving.

For the Corona Beans, Chorizo and Sherry-Smoked Paprika Vinaigrette

  • Make a vinaigrette with the sherry vinegar, garlic, shallot, anchovy, smoked paprika, and olive oil.
  • Season with salt and pepper.
  • In a saute pan over medium heat crisp up the chorizo in a little olive oil.
  • Drain on paper towel.
  • In a small bowl, toss the corona beans, the olives, parsley, and chorizo with some of the vinaigrette.
  • Check the seasoning.
  • Serve with the grilled octopus and add some more vinaigrette drizzle on top.
  • Sprinkle with smoked paprika.
Keyword chorizo, corona beans, octopus, sherry, sous vide, vinaigrette