Sous-Vide Grilled Octopus

Sous-Vide Grilled 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

• Crushed chili spread
• Roasted red pepper
• 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

See recipe card for quantities.

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 charcoal or gas grill, to medium-high. I used charcoal and wood for this cook.

Place the octopus on the grill and quickly sear all sides, for about 2-4 minutes in total. Time depends on the size of the octopus and from the heat/flames from the grill.

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.

Variation – Grilled Seafood Platter

The octopus was sous-vide using this recipe. Beautifully charred, tender octopus and calamari. Plump, juicy, spicy shrimp and baked oysters. Served with corn and the Lemon-Herb Dressing and Spicy Red Pepper Hummus from this recipe.

The dressing was used for the octopus, calamari and oysters and served on the side for dipping.

Leave a Comment

If you get the chance to try this Tender Sous-Vide Octopus recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂

Sous-Vide Grilled 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!

5 from 1 vote

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 charcoal or gas grill, to medium-high. I used charcoal and wood for this cook.
• Place the octopus on the grill and quickly sear all sides, for about 2-4 minutes in total. Time depends on the size of the octopus and from the heat/flames from the grill.
• 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!
• Rate this Recipe: Please take a moment to rate this recipe below. We would greatly appreciate it!

Video

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