Pan Seared Octopus & Sausage Recipe
Marinated octopus prepared sous vide, served with polenta, Italian sausage, peppadew peppers, and arugula
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Octopus Marinade
Sausage and Peppers
Polenta
Garnish
Method
Preparation of Octopus
- 1
Marinate the Octopus
In a large bowl, combine olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper. Add the octopus and ensure it is well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- 2
Sous Vide Cooking
Seal the marinated octopus in a sous vide bag and cook in a water bath at 85°C (185°F) for 2 hours. After cooking, remove from the bag and pat dry.
Cooking Sausage and Peppers
- 3
Cook the Sausage
In a skillet, heat olive oil over medium heat. Add the Italian sausage links and cook until browned and cooked through, about 10-12 minutes. Remove from the skillet and set aside.
- 4
Sauté Peppadew Peppers
In the same skillet, add sliced peppadew peppers and sauté for 3-4 minutes until heated through. Set aside with the sausage.
Making Polenta
- 5
Cook the Polenta
In a pot, bring water to a boil and add salt. Gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 20-25 minutes.
- 6
Finish the Polenta
Once the polenta is cooked, stir in grated Parmesan cheese and butter until melted and well combined. Adjust seasoning if needed.
Final Assembly
- 7
- 8
Plate the Dish
On each plate, place a serving of polenta, top with sliced Italian sausage and sautéed peppadew peppers. Arrange the seared octopus on top and garnish with fresh arugula.
