Tender Sous Vide Octopus
on Oct 11, 2023, Updated Nov 21, 2023
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Sous Vide Octopus is the easiest and foolproof method to cook the perfect octopus – tender and flavorful, with a beautiful char on the outside! Cooking octopus in the sous vide water bath at 171ºF (77ºC) for 5 hours, and then quickly grilling or searing at the end produces the best octopus EVERY TIME!
It may seem daunting to cook octopus at home due to their very tough tissues. They can easily become chewy and rubbery as they sit in the pot. But with sous vide method, this seafood is actually quite easy and requires nothing more than time.
Sous vide turns octopus into beautiful and tender curls, and then you can finish up by grilling or searing them to a nice charred exterior with a crispy texture.
Making homemade sous vide octopus is much cheaper than going to a restaurant, and it’s much better as it’s evenly cooked to the precise temperature edge to edge. So tender and buttery soft. Serve it as an appetizer or main, a perfect dish for the grilling season!
What Is Sous Vide Cooking?
Sous vide means “under vacuum” in French. It’s a precise and consistent way to cook the food with guaranteed results. Just vacuum seal your food in a bag, and cook them in a water bath to a very precise temperature. Perfect octopus every time!
Why Sous Vide Cook Octopus
- Octopus is notoriously tough and needs tenderizing to become enjoyable. Sous vide allows for precise temperature control which prevents overcooking, and the low-and-slow cooking process breaks down the tough connective tissues.
- Sous vide ensures that the octopus is evenly cooked from edge to edge.
- Traditional methods like boiling or grilling can easily produce a drier texture. Sous vide cooking minimizes moisture loss, preserving the juice of the meat.
Fresh vs Frozen Octopus
You can use either fresh or frozen octopus for this recipe. I used medium-sized fresh octopus, but you can use baby octopus or large ones.
If your octopus is frozen, it’s most likely that it’s already pre-cleaned. You don’t need to thaw it before sous vide cooking.
How To Make Sous Vide Octopus
This recipe works for octopus of any size: baby, medium, or large.
Step 1: Prepare the octopus
If you use fresh octopus, wash and clean the octopus, and remove the ink sac and internal organs. Pull away the beak. For larger octopus, you can cut them into smaller portions so that they can fit into bags easily.
Step 2: Season the octopus
Season the octopus with salt, pepper, and olive oil.
Step 3: Vacuum seal the bag
Place the seasoned octopus in a large zip-top bag and vacuum seal the bag using “water displacement” technique. (An easy method – see the recipe below for details). You can also use a vacuum-sealer if you have one.
Step 4: Sous vide cook in the water bath
Set the temperature to 171ºF (77ºC), and cook in a sous vide water bath for 5 hours.
Step 5: Finishing for crispy octopus
Let it chill, and then pat dry with paper towels. For a golden and crispy finish, brush the cooked octopus lightly with oil and sear in a hot pan or on the grill for 2 to 3 minutes per side.
Tips And Tricks
- Season the octopus generously to allow flavors to infuse during cooking.
- Use sous vide weights to prevent the bag from floating.
- After cooking, place the bag in ice water to stop the cooking process and preserve the delicate texture.
- For flavor and browning, you can grill or pan-sear the octopus after cooking for 2-3 minutes per side in a hot skillet.
What Temperature To Sous Vide Cook Octopus
I like to cook it at 171°F (77°C). At this temperature, the octopus becomes very tender and soft. If you’d like to try other temperatures, follow the guidance below:
| Sous Vide Temperature | Time | Texture |
| 140 °F / 60 °C | 24 hours | Tender but a bit chewy, great for stews |
| 171 °F / 77 °C | 5 hours | Very tender and soft, great for salad and appetizer |
| 185 °F / 85 °C | 4 hours | Tender and soft, great for salad |
How Long To Sous Vide Cook Octopus
Octopus needs 5 hours of sous vide cooking at 171°F to 180°F (77°C to 82°C). You can leave it in the water bath for up to 8 hours. Cooking on the longer end of this range produces more tender octopus.
Use Ice Bath To Prevent The Skin From Falling Off
If you cook your octopus immediately after they come out of the warm water bath, the skin can easily fall off. By chilling the meat with an ice bath (about 10-15 minutes), you can help the skin to set with a better presentation.
Just remove the bag from the water bath when the timer goes off, and submerge it in an ice-water bath. Then use immediately or store in the refrigerator until ready to use.
Ways To Serve Sous Vide Octopus
- You can serve it cold by cutting it into pieces and add to salad or ceviche.
- Serve it as a tapas-style appetizer.
- Add the cooked octopus over pasta or rice, and pair with green vegetables such as broccoli, Brussels sprouts, and asparagus.
More Sous Vide Seafood Recipes
Wine Pairing Suggestions
Octopus pairs well with white wines including Sauvignon Blanc, Chardonnay and Riesling. You can also try red wines such as Pinot Noir or Merlot.
Sous Vide Frozen Octopus
If you’d like to cook frozen octopus using the sous vide method, follow the same instructions but extend the sous vide cooking time by 2 to 4 hours to ensure tender results.
Best Sauces For Octopus
If you want a sauce to serve with octopus, look to choices like garlic butter, tomato-based sauces, olive and lemon or chimichurri.
For dipping sauces, you can try garlic aioli or salsa verde.
FAQs
How do you make octopus soft and tender?
There are a few different ways to tenderize octopus:
- Mechanical: You can pound the octopus on a cutting board using a mallet.
- Marinating: Place raw octopus in a tenderizing marinade overnight.
- Slow cooking: You can use slow cooking methods like sous vide or a crock pot to break down the tough tissues.
Can I sous vide cook baby octopus?
Yes, you can sous vide cook baby octopus. It takes 1 to 2 hours less cooking time than the full-size octopus.
Can I sous vide cook octopus within 2 hours?
You may not get tender octopus with only 2 hours of sous vide cooking time. Plan on 5 to 8 hours on average.
Perfect Sous Vide Octopus with Lemon Butter Sauce
Ingredients
- 1 pound octopus, (rinsed well and prepared properly, see the post above)
- 1 tablespoon olive oil, divided
- salt and fresh ground black pepper, to taste
- 1 tablespoon unsalted butter, melted
- 2 garlic cloves, minced (or 2 teaspoons minced garlic)
- 1 tablespoons lemon juice
- 1/4 cup chopped parsley, optional for serving
Instructions
- Fill a medium-sized container or pot with water, attach the sous vide precision cooker and set the temperature to 171ºF (77ºC).
- Wash and clean the octopus, and remove the ink sac and internal organs. Pull away the beak.
- Lightly season the octopus with salt, pepper, and half tablespoon oil.
- Place the octopus in in a large zip-top bag or vacuum seal bag. (If your octopus is really big, you can cut it into smaller portions and use multiple bags if necessary).
- Seal the bag using the “water displacement” technique: seal all but one corner of the bag and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Use a vacuum sealer if you have one.)
- Once the temperature has reached 171ºF (77ºC), place the sealed bag in the water bath and set the timer for 5 hours. Make sure to submerge the octopus completely in the water.
- When the time goes off, remove the bag from the water bath and transfer to an ice bath. Leave for 15 minutes (or you can chill them in the refrigerator for about 1 hour).
- Once the octopus are chilled, pat dry with paper towels (wet octopus won’t sear properly).
- On a very hot grill or a large skillet, brush with the rest of the oil, sear the octopus for 2-3 minutes each side (4-5 minutes in total) until nicely browned. Remove from the grill or skillet and transfer to a place.
- In a small bowl, whisk together melted butter, lemon juice, salt, and pepper. Season to taste.
- Drizzle the octopus with the mixture and garnish with parsley if desired.
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
Excellent! Follow the above directions.. lemon, butter and a bit of olive oil. This is my first time making octopus. A must try!
Does the octopus if frozen need to be thawed? If it doesn’t, does that change the cooking time?
Thanks