Sous Vide Calamari Rings | CookOS

Calamari Rings

Name: Sous Vide Calamari Rings
Cook time: 2 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: Calamari rings; Salt; Pepper; 1 tbsp olive oil or butter

Sous vide calamari rings deliver consistently tender results by cooking at precise, low temperatures that prevent the rubbery texture of traditional methods. This technique guide covers optimal water bath temperatures, exact timing, and finishing methods for restaurant-quality squid.

🌍Mediterranean 🥗Gluten-Free 🥗Pescatarian 🏷️Sous vide 🏷️Calamari 🏷️Shellfish Seafood

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🏷️Cooking technique

Total

Servings

Difficulty

Medium

Est. Cost

$11–$18

Recipe Source

View original recipe

From Recette Magazine

Ingredients

Calamari rings
Salt
Pepper
1 tbsp olive oil or butter

4 Ingredients

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Instructions

1
Lightly season the calamari on both sides with salt and pepper
2
Place in a sealable freezer bag and remove air using the water displacement method
3
Add 1 tbsp of olive oil or butter and seal the bag
4
If using an immersion circulator, pre-heat your water bath to 138°F
5
If using Suvie, place the bag in the protein pan and cover with water
6
Cook using sous vide at 138°F for 2-3 hours based on desired doneness
7
Remove the calamari from the water bath or pan
8
Remove from the bag and pat dry with a paper towel
9
Optional finishing: Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat
10
Add herbs or spices if desired (garlic and chili flakes recommended)
11
Cook calamari in the hot pan for 30 seconds to 1 minute
12
Serve immediately

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Tips & Notes

Pro tips

Vacuum-seal without marinade first time; the sous vide liquid will season evenly. Add salt and pepper to the bag or after searing for better control.
Use a reliable immersion circulator to maintain precise temperature—even 5°C variance affects texture. Avoid crowding the water bath.
Ice-bath the sealed bag immediately after cooking to stop carryover heat, then pat completely dry before searing to achieve a golden crust.
Sear in a very hot pan (cast iron ideal) for only 30–60 seconds per side; longer contact toughens the exterior and risks drying the interior.

Substitutions

Olive oil → butter (adds richness; use equal amount)
Fresh calamari rings → frozen thawed rings (thaw in fridge overnight; cooking time unchanged)

Storage & make-ahead

Store cooked sous vide calamari in an airtight container in the refrigerator for up to 2 days; reheat gently in a 60°C water bath before searing.

Equipment

immersion circulator · vacuum sealer or ziplock freezer bags · cast iron skillet or heavy-bottomed pan

Common Questions

What temperature prevents calamari from becoming tough and rubbery?

Sous vide at 65–75°C (150–167°F) for 30–45 minutes keeps calamari tender. Avoid overcooking above 75°C, which triggers muscle fiber contraction that causes toughness.

How long should calamari cook sous vide?

Cook for 30–45 minutes depending on ring thickness. Thinner rings need 30 minutes; thicker rings benefit from the full 45 minutes for even tenderness.