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Sous Vide Octopus – foolproof way to make octopus

April 3, 2017 by Jennifer Che 3 Comments

sous vide octopus

Sous vide octopus

I have fallen in love with making octopus using the sous vide technique.

It is so fool proof in its ability to make a super tender octopus, which you can just briefly sear afterwards to get those crispy edges. The results are fantastic. Better yet, the liquid broth that comes out is super flavorful and useful in a bunch of applications. You can use it as “stock” for making a flavorful farro “risotto” (like I did), cook it down with some wine or other herbs to make a flavorful jus, or make some kind of soup. The possibilities are endless and delicious.
Sous-Vide-Octopus-recipe-1.jpg
I got my octopus leg at New Deal Fish Market in Cambridge, which is a great, locally owned fish market that offers a lot of great seafood options. The Japanese in Boston love going there to get fish for sushi and sashimi.
sous vide octopus
The preparation is pretty easy. Essentially, I am “poaching” the octopus in olive oil with salt and pepper at a low temperature.
sous vide octopus
Cook at 77°C for at least three hours, but preferably five hours. I tried 3 hours thought it was OK, but I think 5 hours (which is what I have tried in the past) would have resulted in even more tender meat. Thomas Keller suggests 77°C for five hours.
sous vide octopus
It looks really different cooked!
sous vide octopus

To get the lovely char, grill the sous vide octopus over high heat briefly until charred. You can use a grill pan or a real grill.

One easy and super flavorful side dish you can make is a “risotto” using the octopus broth from the sous vide bag (yummmm . . . so flavorful!).  I used 10-minute quick cook farro from Trader Joe’s and cooked it with the octopus broth to make my own “farotto”.

It was a simple yet elegant meal.

Other Sous Vide Recipes

BASIC
Sous vide Steak
Sous vide Chicken
Sous vide Scallops
Sous vide Salmon
Sous vide Octopus
Sous vide Lobster

FANCIER
36-hour Sous Vide Chashu Pork Belly
Grilled Steak with Mint, Cilantro, and Lime
Rack of Lamb with Morels, Asparagus, and Mustard Seed
Lamb Loin with Chili, Mint, and Mustard Seed (inspired by Grant Achatz)
Molecular Gastronomy with an Asian Twist
Duck leg confit, Pomme Sarladaise, Fried Hen Egg, and Frisee Salad (Thomas Keller)
Confit of Liberty Pekin Duck Leg (Thomas Keller)
Duck Fat Fried Potatoes (Pommes Sarladaise)(Thomas Keller)
48 hour Short Ribs with Dashi Braised Daikon (David Chang)
Spaghetti Carbonara with Sous Vide Egg (Inspired by Marcella Hazan)

Filed Under: Cuisine, Recipe, Seafood, Sous vide

« Restaurant Karla Copenhagen – Danish Cuisine
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Comments

  1. KEITH FARNHAM says

    June 30, 2017 at 10:00 am

    Hello! I found your blog looking for Octopus recipes I too live in Mass I was looking at your pictures did you not blanch your octopus before sous vide? The final product looked great any insight would be most appreciated.

    Reply
  2. Dylan. F says

    August 9, 2018 at 11:08 am

    Thank you for sharing the awesome recipe of making octopus! Very often I failed by overcooked it so the texture is hard. Hopefully by sous vide it will improve my cook making it super tender as you said. I’d love to try it coming weekend. Thanks again!

    Reply
  3. FlikTeoh says

    December 2, 2018 at 11:48 pm

    Thanks for sharing!

    I was thinking, if the octopus would taste better if we add a couple spoons of fish stock into the bag before going for the sous vide bath. Definitely an interesting experiment to try out.

    Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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