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A rectangular black plate with 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!
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
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Prep Time 20 minutes
Cook Time 3 minutes
Sous-Vide time 5 hours
Total Time 5 hours 23 minutes
Course Appetizer
Cuisine French, North American
Servings 4 People

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 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!
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Video

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