Take your time and make a sous vide octopus! Octopus can get tough if cooked quickly, so sous vide is an excellent way to cook. We first prepare the octopus sous vide and then grill the octopus for a few minutes.


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


  1. Yarn

    Heat the sous vide device to 82 degrees. Place the octopus in the sous vide bag with some black pepper, sea salt. If the octopus is not yet cut, cut off the tentacles. Vacuum 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're mashing, gently add the olive oil until it forms a nice consistency. If you don't like spicy food, remove the seeds from the red pepper. Leave the octopus covered until it is ready to cook.

  3. Grilling

    After 4 hours, remove the octopus from the sous vide bag and pat dry. Heat a hot grill (BBQ or hot plate). Coat the octopus with the dressing and place on the hot grill. Cook for 3-5 minutes for a crispy coating. 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.