Sous vide



Author: Givan van Souvy

Persons: 4

Temperature: 82

Cooking time: 4 hours

Prep time: 30 minutes


  • 500 g octopus tentacles
  • 1 lemon
  • 1 red onion
  • sea ​​salt
  • black pepper
  • 1 red pepper
  • 50 g olives
  • dash of olive oil
  • 4 cloves of garlic
  • sprig of parsley (garnish)


  1. Yarn -

    Preheat the sous vide device to 82 degrees. Place the octopus in the sous vide bag with some black pepper and sea salt. If the octopus has not yet been cut, cut off the tentacles. Vacuum seal the bag and cook for 4 hours at 82 degrees.

  2. Dressing -

    Puree the olives, red pepper, garlic, red onion and juice of 1 lemon into a dressing. While you are pureeing, carefully add the olive oil until a nice consistency is formed. If you don't like spicy food, remove the seeds from the red pepper. Then leave covered until the octopus has finished cooking.

  3. Grilling -

    After 4 hours, remove the octopus from the sous vide bag and pat it dry. Heat a hot grill (BBQ or stovetop). Coat the octopus well with the dressing and place it on the hot grill. Cook for 3-5 minutes for a crispy layer. While the octopus is grilling, you can continue to add the dressing with a brush. Serve the octopus with some extra lemon juice and parsley.

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