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Sous Vide Octopus Recipe (Tender & Flavorful!!!)

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Posted by:

Erin Lynch

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Updated:

March 8, 2025

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5 from 12 votes

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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.

Seared sous vide octopus served on grey plate on a bed of romesco sauce.

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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!

Uncooked octopus in large white bowl.
Octopus bagged up in food saver bag.
Sous vide set to 170.5 degrees.
Octopus in ice water bath.

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).

Seared sous vide octopus served on grey plate on a bed of romesco sauce.

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 an Italian Verdicchio or a Pinot Gris from Oregon.
  • A light-bodied, acidic red wine such as a young, slightly chilled Chianti will work well with this recipe.
Seared sous vide octopus served on grey plate on a bed of romesco sauce.

What to Serve with It

  • Pan Con Tomate
  • Radicchio Salad with Olives & Parmesan
  • Creamy Polenta
  • Crispy Brussels Sprouts
  • Blistered Shishito 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?

If you loved this guide on how to sous vide octopus I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

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Seared sous vide octopus served on grey plate on a bed of romesco sauce.

Full Recipe

Sous Vide Octopus

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.
5 from 12 votes
Print Pin
Serves 4 people
Created by Platings and Pairings
Prep Time: 5 minutes mins
Cook Time: 5 hours hrs
Total Time: 5 hours hrs 5 minutes mins

Equipment

  • Sous Vide Machine
  • Cast Iron Skillet

Ingredients

  • 1 medium octopus (about 3 pounds)
  • 1 Tablespoon olive oil (plus additional for searing)
  • Kosher salt

Instructions

  • Fill a large pot with water, and bring it to a boil. Preheat sous vide to 170.5 degrees.
  • Meanwhile, fill a large bowl with ice water. Add the octopus to the boiling water and cook for not more than 1 minute, just until the tentacles curl up a bit. (This is optional, but ensures a nice shape for your sous vide octopus). Remove with tongs and add to the ice water bath.
  • Once cool, add the octopus, olive oil and a pinch of salt to a FoodSaver bag and seal using vacuum sealer. Alternatively, you can use the water displacement method, however, I would recommend double bagging the octopus. If the octopus is very large, you may want to cut it into two or more portions.
  • Place the bag in the water bath, making sure not to block the intake or output sections of the sous vide, and cook for 5 hours.
  • Meanwhile, set up another ice bath. Transfer the cooked, bagged octopus to the ice bath. (This step 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.
  • To char, heat a grill or cast iron skillet to high heat. Dry the octopus very well with paper towels and drizzle it with olive oil. Cook until charred, flipping occasionally, about 8-10 minutes. Season with salt and serve.

Nutrition

Calories: 231kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

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

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5 from 12 votes (8 ratings without comment)

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15 responses

  1. Michelle VanTress
    December 7, 2020

    I haven’t cooked octopus before, but recently got a sous vide and we love octopus! So when I read your blog, I was stoked. We bought an octopus at our lical fish market today and my question is… are you cleaning it before you cook it? Or are you boiling it whole? Rivers if gratitude.

    Reply
    1. Erin
      December 7, 2020

      Hi Michelle – 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.

      Reply
  2. Lauren
    January 31, 2021

    5 stars
    Made this last night with friends. Thank you for a great recipe! The octopus was perfectly cooked and served with romesco sauce. Everyone loved it. I will definitely try some more of your recipes!

    Reply
    1. Erin
      February 1, 2021

      I’m so happy to hear that Lauren!

      Reply
  3. Brian Arrington
    March 14, 2021

    5 stars
    WOW… Just made this and it was ridiculous good… perfect instructions on the recipe… highly recommend making chimichurri along with the romesco… citrus rounds out the dish well. Served with butter beans that added a creamy component

    Reply
  4. Haitian Food
    September 7, 2021

    Yummy!!! That’s looking so delicious. I will surely try it for my family…

    Reply
  5. Don
    October 17, 2021

    Hello,
    Just read this recipe and can I use frozen octopus tentacles and would this recipe work in an Instant Pot Sous Vide feature?

    Reply
    1. Erin
      October 18, 2021

      Hi Don – I haven’t yet tried out the Instant Pot sous vide feature, but I think it should work!

      Reply
  6. Carmela Houston
    April 13, 2022

    how long do you cook a 500gram occy in the sous vide?.. recipe says 3lb or approx 1.5 kilos for 5 hrs?? is it the same for smaller occies?

    Reply
    1. Erin
      April 20, 2022

      Hi Carmela – You should be able to cut an hour off the sous vide time.

      Reply
  7. Elliot
    October 26, 2022

    Recipe looks interesting. I’ve done Octopus several times with varying degrees of success. I have a 6lb in my freezer now that I’m thinking of doing this weekend. Do you remove it from the vac sealed package when putting it in the ice bath after cooking. If you leave it overnight to dry do you give it a light brushing of olive oil prior to searing on the grill or a cast frypan? Thank you and I’ll gladly let you know how it goes

    Reply
    1. Erin
      October 28, 2022

      Thanks Elliott! I hope you enjoy it! Sounds like a great weekend project 🙂

      Reply
  8. Elliot
    October 31, 2022

    5 stars
    Sous vide this Friday night for 6 hours as I had a 6.5lb octopus. Seared it Saturday night. Served it with a mango salsa. Absolutely delish. Thank you

    Reply
    1. Erin
      November 7, 2022

      Cheery Elliot!

      Reply
  9. Frank
    April 2, 2024

    5 stars
    Very detailed instructions how to sous vide octopus.

    Noting that you should NOT cook at 185f for 24hour sous vide. The texture comes out like butter, which is far from what ceviche should be. 170 for 5 hours is closer to what other sites recommend.

    Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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