Octopus Sous Vide


Chef Zach Geerson, of Citizen Kitchen, dishes up a delicious grilled octopus recipe.

Octopus Sous Vide

Recipe type: Yield: Prep time: Cook time: Total time:

grilled octopus


1 6-8 # Octopus
9 Medium Bay Leaves
1 Large Bunch Fresh Thyme
1 C Extra-Virgin olive oil
9 Ziploc bags


  1. Bring a pot of water or a Thermal Immersion Circulator to 185 degrees F.
  2. While waiting for the water to heat, cut each individual tentacle from the octopus and separate the head.
  3. Put one tentacle in each of the bags with a bay leaf, a small bunch of fresh thyme, and 2 T extravirgin
  4. olive oil.
  5. Once the water has come up to temperature place all the sealed bags of octopus into the water and submerge them with a plate.
  6. Cook them for about 2 1/2 – 3 hours depending on the thickness of the tentacles.
  7. Once the octopus is tender, (check by gently squeezing the tentacle and if it gives with a tender touch, then it’s ready) remove the bags from the hot water and place them directly into a bowl of ice to stop the cooking process and let cool completely.
  8. Remove from the bags and discard all the herbs and oil and place the octopus on a pan and get ready to grill.
  9. Preheat a grill and drizzle the octopus with olive oil, season liberally with kosher salt and ground black pepper.
  10. Grill over high heat approximately 2 minutes per side, until nicely charred on each side but not burned.

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