Perfect Sous Vide Octopus with Lemon Butter Sauce

Sous Vide Octopus is the easiest and fail-proof method to cook the perfect octopus – tender and flavorful, with a beautiful char on the outside! Cook octopus in the sous vide water bath at 171ºF (77ºC) for 5 hours, and then quickly grill or sear at the end for the best octopus EVERY TIME!

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Perfect Sous Vide Octopus with Lemon Butter Sauce

Sous Vide Octopus is the easiest and fail-proof method to cook the perfect octopus – tender and flavorful, with a beautiful char on the outside! Cook octopus in the sous vide water bath at 171ºF (77ºC) for 5 hours, and then quickly grill or sear at the end for the best octopus EVERY TIME!

Prep Time10

Cook Time5

Total Time5 10

Course: Side Dish

Cuisine: French

Keyword: Sous Vide Octopus

Servings: people

Author: Izzy

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.

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