Sous Vide Octopus Recipe (2024)

July 3, 2023July 3, 2023 by Erin

This Sous Vide Octopus recipe is the most foolproof way to get tender, flavorful octopus. Finish it off on a hot grill or skillet to get the most perfect char on the outside. Delicious served with Romesco Sauce, Mojo Sauce or Chimichurri Sauce.

The most simple, surefire way to get octopus every time?

Sous Vide

Truth be told, I was totally intimidated to make octopus at home because I’ve had it in restaurants where it was chewy, lacking flavor, and basically not worth it.

But I knew that with the sous vide in my arsenal, I could tackle this one.

The sous vide has been my weapon for tackling so many dishes, and it turns out perfect every time. Sous vide is the way to guarantee perfectly cooked filet mignon, tender & juicy pork chops, and the most amazing chicken breasts ever. But the dish I’d been most eager to try with the sous vide was octopus.

First things first…

What is Sous Vide?

• Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique is amazing because it makes it virtually impossible to overcook your food. Making it perfect for cooking delicate cuts of meat and seafood, like octopus.

Octopus turns out especially great in the sous vide because the low and slow process turns the collagen into gelatin, creating that most perfect tender texture that’s not chewy at all!

I found my spanish octopus online. But you can also find it at the fresh seafood counter or frozen at some supermarkets. It was actually super affordable too! I purchased a medium sized (3 lb.) octopus at it was around $35. That will easily serve 4-6 people as a substantial main course or appetizer.

This recipe works for octopus of any size: baby, medium, or large.

How to Prepare Octopus

My octopus was fully cleaned with the head and beak still attached. You can choose to leave the head attached, and cook it, or simply remove it and dispose of it. (It’s less substantial and tasty than the legs, but can be used in ceviche, stews, etc.) You’ll also need to remove the beak. To do that, look for the black “beak” that’s in the middle of all the legs, right under where the head would be. Use a paring knife to slice around it and carve it out, then dispose of it.

How to Cook Octopus Sous Vide

• Blanch the octopus quickly in boiling water to allow the legs to curl up. Then chill in an ice water bath.
• Season the octopus with salt and olive oil.
• Vacuum seal to remove as much air as possible using a vacuum sealer or the “water displacement” technique.
• Cook for 5 hours.
• Remove from sous vide and chill in an ice water bath.
• Dry very well with paper towels. (For best results, let sit in the fridge overnight to dry out even further).
• Sear on high heat over a grill or in a skillet.

What Temperature Do You Sous Vide Octopus?

• Tender but firm: 140° F (60° C) for 24 hours (good for soups & stews)
• Very Tender & Soft: 170.5° F (77° C) for 5 hours (good for searing/grilling)
• Tender & Soft: 185° F (85° C) for 24 hours (good for salads and ceviche)

For general purposes, I prefer cooking octopus at 170.5° F for 5 hours.

How Long to Sous Vide Octopus?

• Sous vide octopus at 170.5° F for 5 hours.

Once the octopus is done cooking, it goes into an ice bath. This cooling process ensures that the skin won’t fall off. Once it is cool to the touch, you can either serve it as is, slice it, or give it a good char on a grill or in a skillet (my favorite way to enjoy octopus).

How to Get Crispy Octopus

My favorite octopus has a good char on the outside and is a bit crispy. To ensure that you get a nice char, you want to be sure to dry the octopus very well once it is done in the sous vide. Pat it dry with paper towels and be sure to dry the tentacles completely.

If time allows, my preference is to first dry the octopus with paper towels and then let it sit in the fridge overnight to dry completely. Then, I just sear the octopus right before serving.

You want to be sure to get your grill or a cast iron skillet super hot. Then char it for about 8-10 minutes, flipping occasionally.

Wine Pairings

• Opt for a lively white wine such as anItalian Verdicchioor aPinot Grisfrom Oregon.
• A light-bodied, acidic red wine such as a young, slightly chilledChianti will work well with this recipe.

What to Serve with It

• Pan Con Tomate
• Creamy Polenta
• Crispy Brussels Sprouts
• Blistered Shish*to Peppers

Sauce Options

• Romesco Sauce
• Mojo Sauce
• Chimichurri Sauce.

More Sous Vide Recipes

• Sous Vide Pork Chops Recipe
• Sous Vide Lamb Chops
• Sous Vide Chicken Breasts Recipe
• Sous Vide Filet Mignon
• Sous Vide Ribeye Steak with Compound Butter
• Sous Vide Infused Vodka
• Sous Vide Homemade Limoncello Recipe

Did you try this sous vide octopus recipe?

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This post was originally published in 2020. It was updated in 2023 to add new content. The recipe remains the same. Enjoy!