Description
Turn your kitchen into a professional seafood station with this reliable sous vide octopus recipe. You’ll get tender results that match your favorite restaurant’s version with fresh or frozen octopus.
This recipe gives you tender octopus through precise sous vide cooking temperature control. The result is a perfect texture with a beautiful char on the outside that pairs well with your favorite sauce or as part of a seafood dish.
Ingredients
- 1 medium octopus (about 3 pounds)
- 1 tablespoon olive oil (plus extra for searing)
- Kosher salt to taste
- 2 sprigs fresh rosemary
- Optional: 2 cloves garlic
Instructions
- Prepare Your Setup: Fill your water bath and preheat your sous vide circulator to 170.5°F (77°C).
- Original Blanching: Bring a pot of water to boil. Dip the octopus for 30 seconds until the tentacles curl naturally. Move it to an ice bath right away.
- Bag Preparation: Pat the octopus dry and place it in a vacuum-seal bag with olive oil, rosemary, and a pinch of salt. Seal the bag with a vacuum sealer or water displacement method.
- Cooking Process: Place the sealed bag in your preheated water bath. Cook for 5 hours at 170.5°F.
- Ice Bath Treatment: Move the bag to an ice bath after cooking. This vital step sets the skin and keeps it from falling off.
- Final Searing: Heat a cast iron skillet or grill to high heat. Pat the octopus dry with paper towels. Sear each side for 3 minutes until you get a well-browned and crispy texture.
Notes
– Let the cooked octopus dry in the refrigerator overnight before searing to get the best results.
– Adjust cooking temperature to 120°F for 2 hours when using frozen pre-cooked octopus.
– The octopus releases liquid during cooking – this is normal.
– Your cast iron or grill should be very hot before searing to create the best crust.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Seafood
- Method: Sous Vide
- Cuisine: Mediterranean