Sous Vide Grilled Octopus


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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For this summery sous vide grilled octopus dish, octopus gets cooked in the Anova Sous Vide Precision Cooker before a quick sear on the grill. The flavor and texture is so good, it really only needs an easy lemon-parsley vinaigrette to go along with it. This works as a tapas-style appetizer but also as a healthy main dish when served with grilled vegetables or a salad.
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Ingredients for 4

  • 1 pound octopus tentacles

  • 4 tablespoons extra virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 1/4 cup thinly sliced Nicoise olives

  • 2 tablespoons freshly squeezed lemon juice

  • 1 tablespoon lemon zest

  • 1 tablespoon minced fresh parsley


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).

  • Step 2

    Place the octopus in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag int the water bath and set the timer for 4 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the octopus, brush with 1 tablespoon olive oil, and season with salt and pepper. Discard cooking liquid.

    • Step 1

      Cook octopus on a grill pan or grill on high heat until the edges are crisp, about 5 minutes. Transfer to a cutting board and separate tentacles into individual pieces.

    • Step 2

      In a medium bowl, whisk together the olives, lemon juice, lemon zest, parsley, and remaining 3 tablespoons olive oil. Season to taste with salt and pepper.

    • Step 3

      Divide the octopus between four plates and drizzle with the vinaigrette. Serve.

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180 F / 82.2 C Recipe Temp
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