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!

Octopus sous-vide temperature
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.
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.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine

Tender Sous-Vide Octopus
Equipment
- 1 Sous-Vide Starter Set ZWILLING FRESH & SAVE Vacuum Sous-Vide Starter Set.
Ingredients
- 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!
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