Light and comforting, calamari is the perfect companion to a warm summers day. However, anyone who has tried to cook calamari at home knows that the line between tender, tasty perfection and unedible rubber is razor-thin. Sous vide and Suvie widens that gap considerably, turning home-cooked calamari into a no-fuss affair.

Follow this simple guide to make perfectly cooked sous vide calamari at home.

Temperature and cooking times for calamari

138°F*2 hoursSoft and tender with a bit of chew
138°F3 hoursSoft and tender
*Please note that some of these temperatures are lower than what the FDA recommends. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

Calamari behaves differently from other proteins when cooked sous vide. Too much heat will result in tough and chewy calamari, while an overly long cook time will result in a mushy and unpleasant texture. This leaves you with a limited range of temperatures and timings to work with. While we encourage everyone to experiment if they wish, based on our experience, the above temperatures and times will result in the optimal taste and texture.

Follow this link to find out more information about Suvie cooking times and temperatures


  • Calamari rings
  • Salt
  • Pepper
  • Olive oil or butter


  • Suvie or an immersion circulator
  • A large pot (if using an immersion circulator)
  • Freezer safe sealable plastic bags


Lightly season the calamari on both sides with salt and pepper, place in a sealable freezer bag (remove air from the bag using the water displacement method).

Add 1 tbsp of olive oil or butter and seal the bag. 

If you’re using an immersion circulator, pre-heat your water bath to the desired temperature.

If you are using Suvie, place the bag in the protein pan and cover with water. Cook using the following settings:

Suvie Cook Settings

Bottom Zone: Sous Vide at 138°F for 2-3 hours (based on desired doneness)

Top Zone: Sous Vide at 138°F for 2-3 hours (based on desired doneness)

Once the cook is finished, remove the calamari from the water bath or pan. 

Remove the calamari from the bag and pat dry with a paper towel.


Sous vide calamari can be enjoyed straight away or added to to pasta or salads as is. However, if you prefer you can finish them in a hot skillet.

Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Add any herbs or spices you like, (garlic and chili flakes are a great combination). Once the pan is hot and the butter has melted place the calamari in the pan and cook for about 30 seconds to 1 minute.

Serve immediately and enjoy!

Other Seafood Recipes to Try

Seared Scallops with Lemon Butter Sauce

Crabcakes with Summer Farro Salad


Should I add oil during the sous vide process?

You don’t have to, but we strongly recommend it. Unlike steak or chicken, shellfish benefits from a little bit of fat during the sous vide process. 

Can I try different temperatures?

Of course, however, 138°F is the most reliable temperature if you want to achieve tender and tasty calamari.

Where can I get vacuum sealed proteins?

If you don’t want to fuss with vacuum sealers and ziplock bags you can skip the store and order the Suvie Protein Box. Just put together your ideal combination of preseasoned, portioned, and vacuum-packed high-quality meat, poultry, or fish. We deliver it to you frozen in a carefully-packed box.

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Robert Gyurko
Robert Gyurko
4 months ago

I decided to try some frozen Calamari I had in the freezer. I thawed the Calamari overnight, washed it and then bagged it with EVO, butter and some lemon pepper and chives. I did the 3 hour cook at 138 degrees. I served it with Fusilli pasta and Alfredo sauce. The Calamari was tender and flavorful. The tentacles were as tender as the tubes. Outstanding recipe!