Tender Sous-Vide Octopus

Tender Sous-Vide Octopus. The octopus was sous-vide, tossed in a lemon-herb dressing, seared over charcoal & wood, then served on a spicy red pepper hummus, drizzled with more dressing and a grating of lemon zest. So incredibly delicious!

Ingredients

• 1 octopus

Spicy Red Pepper Hummus

• 1 tablespoon crushed chili spread
• 1 roasted red pepper
• 1 cup hummus (recipe here or store bought)

Lemon-herb Dressing

• Extra virgin olive oil
• Lemon juice
• Lemon zest
• Honey
• Dijon mustard
• Italian parsley
• Fresh oregano
• Garlic
• Salt
• Black pepper

For serving

• Green olives, sliced
• Fresh parsley, chopped
• Grilled lemon, optional

Instructions

Sous-Vide the Octopus

Using the sous-vide stick, preheat a large pot of water to 175°F.

Dry the octopus tentacles, then transfer them into a vacuum seal bag. Seal the bag, then use the vacuum pump to remove the air.

Submerge the bag in the preheated water and cook for 5 hours.

Spicy Red Pepper Hummus

Add the hummus ingredients into a mini blender, blend until combined and smooth. Place in a covered dish in the fridge until ready to use.

Lemon-herb Dressing

Add all of the dressing ingredients into a jar, place the lid on and shake until combined. Place in the fridge until ready to use.

Finish Preparations

When the octopus has finished cooking in the sous-vide bath, carefully remove the bag, and place it into a large bowl of ice water to stop the cooking process.

Remove the octopus from the bag, drain and pat dry with a paper towel. Place them in a large bowl and toss with half of the lemon-herb dressing.

Time to Grill

Preheat your grill, to medium-high. I used charcoal and wood for this cook.

Place the octopus on the grill and quickly sear all sides, about 3 minutes in total.

Plate and Serve

Drag a schmear of the spicy red pepper hummus down one side of the platter. Then place the octopus down the centre and drizzle with more dressing. Add some olives, a grating of lemon zest and chopped parsley. Serve and enjoy!

Watch how this Tender Sous-Vide Octopus recipe was made here.

Equipment

This Tender Grilled Octopus recipe was prepared using the ZWILLING FRESH & SAVE Vacuum Sous-Vide Starter Set. Proud ZWILLING Canada Ambassador, opinions in the post are always my own.

Tender Sous-Vide Octopus

The octopus was sous-vide, tossed in a lemon-herb dressing, seared over charcoal & wood, then served on a spicy red pepper hummus, drizzled with more dressing and a grating of lemon zest. So incredibly delicious!

To cook the octopus, I set the sous-vide stick to 175°F for 5 hours. Then tossed the bag into an ice bath to cool before drying and grilling the octopus. Perfect results every time!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 minutes mins

Sous-Vide time 5 hours hrs

Total Time 5 hours hrs 23 minutes mins

Course Appetizer

Cuisine French, North American

Servings 4 People

Equipment

• 1 Sous-Vide Starter Set ZWILLING FRESH & SAVE Vacuum Sous-Vide Starter Set.

Ingredients

  

1x2x3x

• 1 octopus thawed, with tentacles/legs cut off. The head is also edible if you choose, but you must remove the beak.

Spicy Red Pepper Hummus

• 1 tablespoon crushed chili spread
• 1 roasted red pepper
• 1 cup hummus recipe here or store bought

Lemon-Herb Dressing

• ½ cup extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest plus extra for serving
• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 2 teaspoons chopped fresh Italian parsley
• 1 teaspoon chopped fresh oregano
• 1 garlic cloves minced or pressed
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For Serving

• Green olives sliced
• Fresh parsley chopped
• Grilled lemon optional

Instructions

 

• Sous-Vide the Octopus: Using the sous-vide stick, preheat a large pot of water to 175°F.
• Dry the octopus tentacles, then transfer them into a vacuum seal bag. Seal the bag, then use the vacuum pump to remove the air. Submerge the bag in the preheated water and cook for 5 hours.
• Spicy Red Pepper Hummus: Add the hummus ingredients into a mini blender, blend until combined and smooth. Place in a covered dish in the fridge until ready to use.
• Lemon-Herb Dressing: Add all of the dressing ingredients into a jar, place the lid on and shake until combined. Place in the fridge until ready to use.
• Finish Preparations: When the octopus has finished cooking in the sous-vide bath, carefully remove the bag, and place it into a large bowl of ice water to stop the cooking process.
• Remove the octopus from the bag, drain and pat dry with a paper towel. Place them in a large bowl and toss with half of the lemon-herb dressing.
• Time to Grill: Preheat your grill, to medium-high. I used charcoal and wood for this cook.
• Place the octopus on the grill and quickly sear all sides, about 3 minutes in total.
• Plate and Serve: Drag a schmear of the spicy red pepper hummus down one side of the platter. Then place the octopus down the centre and drizzle with more dressing. Add some olives, a grating of lemon zest and chopped parsley. Serve and enjoy!

Video

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