Go Back
+ servings

5-hour Sous Vide Octopus

Course Appetizer, Main Dish
Cuisine American, European
Keyword octopus, seafood
Prep Time 30 minutes
Cook Time 5 hours
Total Time 10 hours 30 minutes
Servings 1 octopus


  • 1.5-2 lb octopus Mediterranian
  • 1 tbsp extra virgin olive oil


  • Fill a 5.5-gallon pot with 3 gallons of water and bring it to boiling. Prepare an ice bath in a large bowl. Blanch the octopus for 2-3 minutes until its tentacles contract and curl. Transfer to the ice bath.
  • Slice the cold octopus in half making two flat portions. Vacuum pack each portion with 1/2 tbsp of EVOO. Refrigerate until ready to cook.
    Vacuum Packed Raw Octopus
  • Prepare sous vide. The temperature for the water bath is 171 °F / 77 °C. Cook for 5 hours. Regrigerate vacuum packed until ready to serve. Reheat before serving.
    Vacuum Packed Octopus Cooked Sous Vide