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.
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.