Grilled Octopus with New York Deli Spices | Arteflame Recipe

There is something undeniably magical about grilling octopus. When executed correctly, it offers a texture profile that is unmatched in the culinary world—creamy, buttery, and tender on the inside, contrasted by a smoky, charred exterior that snaps delightfully with every bite. This recipe takes that gourmet experience to a new level by infusing the seafood with the bold, aromatic profile of New York Deli spices. Imagine the classic, nostalgic flavors of a high-end pastrami rub—cracked black pepper, coriander, and mustard seeds—meeting the fresh, oceanic sweetness of octopus, all seared to perfection on the Arteflame grill. It is a sophisticated fusion dish that feels right at home in a backyard BBQ or a fine dining setting.

Grilling on the Arteflame provides a distinct advantage for this recipe. The solid steel cooktop allows you to sear the octopus rapidly at a high temperature without the risk of the tender meat falling through the grates or drying out from direct flame flare-ups. The result is a consistent, golden-brown crust that locks in moisture. Whether you are looking to impress guests at a summer dinner party or simply want to elevate your weekend grilling game, this New York Deli-style grilled octopus delivers complex flavors with surprisingly simple preparation.

Ingredients

The Main Event

• 2-3 lbs Octopus tentacles, pre-cleaned and tenderized (pre-boiled or sous-vide)
• 3 tbsp Extra virgin olive oil
• 1 Lemon, cut into wedges for serving
• Fresh parsley, chopped for garnish

New York Deli Spice Rub

• 2 tbsp Whole coriander seeds
• 2 tbsp Whole black peppercorns
• 1 tbsp Yellow mustard seeds
• 1 tbsp Brown sugar
• 1 tbsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tbsp Kosher salt

Instructions

Step 1: Prepare the NY Deli Rub

1. Begin by creating the aromatic base for your rub. Place the coriander seeds, black peppercorns, and mustard seeds in a dry skillet over medium heat (or directly on a cooler part of your Arteflame cooktop).
2. Toast the seeds gently for 2-3 minutes until they become fragrant and start to pop slightly. Be careful not to burn them.
3. Remove from heat and let them cool. Using a mortar and pestle or a spice grinder, pulse the toasted seeds until they are coarsely ground. You want texture here, not a fine powder.
4. In a small bowl, mix the crushed seeds with the brown sugar, smoked paprika, garlic powder, onion powder, and kosher salt. Stir until well combined.

Step 2: Season the Octopus

1. Pat the pre-cooked octopus tentacles completely dry with paper towels. Moisture is the enemy of a good sear.
2. Drizzle the olive oil over the tentacles, ensuring they are evenly coated. This helps the rub adhere and prevents sticking.
3. Generously apply the New York Deli Spice Rub to the octopus, pressing the spices into the meat to ensure they stick. Let it sit for 15-20 minutes at room temperature to allow the flavors to penetrate the outer layer.

Step 3: Fire Up the Arteflame

1. Start a wood fire in the center of your Arteflame grill. Allow it to burn down until you have a bed of hot coals and the steel griddle is very hot.
2. Aim for a medium-high heat zone on the flat cooktop. You can test this by sprinkling a few drops of water on the steel; they should sizzle and evaporate immediately.
3. Lightly oil the section of the cooktop where you plan to grill.

Step 4: Grill to Perfection

1. Place the seasoned tentacles directly onto the hot steel griddle. You should hear an aggressive sear immediately.
2. Grill for about 3-4 minutes per side. Since the octopus is already cooked, you are not trying to cook it through; you are simply carbonizing the spices and crisping the skin.
3. Look for a deep, mahogany-colored crust. If the spices darken too quickly, move the tentacles further away from the center fire to a slightly cooler zone.

Step 5: Rest and Serve

1. Remove the octopus from the grill once you have achieved a crispy, charred exterior.
2. Let the tentacles rest for 2-3 minutes.
3. Slice the tentacles on a bias into bite-sized pieces or serve whole. Drizzle with a little extra fresh olive oil, a squeeze of fresh lemon juice, and a dusting of chopped parsley.

Tips

Achieving that coveted "tender-not-rubbery" texture is the holy grail of cooking octopus, and the most crucial tip happens long before you fire up your Arteflame. Unless you are buying pre-cooked octopus, you must tenderize it first. The most reliable method is to simmer the cleaned octopus in a pot of water with aromatics (like wine corks, bay leaves, or onions) for 45 to 60 minutes until a knife slides into the thickest part with zero resistance. Once tender, let it cool in its own juices before removing; this prevents the skin from peeling off. When grilling, remember that sugar burns at high temperatures. Because the deli rub contains brown sugar, keep the octopus moving on the griddle or use a moderate heat zone to ensure the crust caramelizes rather than scorches. Finally, always pat the octopus bone-dry before oiling and seasoning to ensure a crisp sear.

Variations

While the Pastrami-style rub offers a robust, peppery kick, octopus is an incredibly versatile canvas that absorbs a wide range of flavors. If you want to switch up the profile from the New York Deli vibe, there are several directions you can take using the same grilling technique on your Arteflame. The flat top is perfect for glazes that might drip through standard grates, allowing for stickier, bolder variations. Here are a few ways to modify the dish to suit different palates:

• Mediterranean Classic: Skip the deli spices and use a marinade of fresh oregano, garlic, lemon zest, and olive oil. Finish with flaky sea salt.
• Asian Fusion: Glaze the octopus near the end of grilling with a mix of soy sauce, ginger, honey, and sesame oil. Top with scallions.
• Spicy Cajun: Replace the deli rub with a blackened seasoning blend containing cayenne, thyme, and paprika for a Southern kick.
• Chimichurri Style: Grill the octopus with just salt and pepper, then smother it in a fresh green sauce made of parsley, vinegar, garlic, and chili flakes.
• Smoky Chipotle: Use a dry rub of chipotle powder, cumin, and lime zest for a Mexican-inspired taco filling.

Best pairings

To turn this grilled octopus into a complete meal, balance is key. The richness of the octopus and the bold spice of the New York Deli rub pair beautifully with sides that offer acidity or creaminess. Starchy sides work particularly well to absorb the savory oils and juices. Since you already have the Arteflame fired up, you can prepare many of these sides right alongside the main protein on the flat top griddle. Here are the best accompaniments to round out your feast:

• Crispy Fingerling Potatoes: Smashed and grilled on the Arteflame with rosemary and duck fat.
• Grilled Romaine Salad: Halved romaine hearts charred on the grill, drizzled with a creamy Caesar or lemon-tahini dressing.
• White Bean Salad: A cold salad with cannellini beans, red onion, and celery to cut through the spice.
• Drink Pairing: A crisp, high-acid white wine like Albariño, Assyrtiko, or a dry Riesling stands up perfectly to the peppery spices.

Conclusion

Mastering grilled octopus on the Arteflame is a testament to the versatility of outdoor cooking. By combining the gentle, tenderizing process of braising with the high-heat searing capability of the plancha, you create a dish that is texturally complex and bursting with flavor. The addition of New York Deli spices adds a unique, savory dimension that departs from the traditional lemon-and-herb preparation, making this a memorable dish for anyone fortunate enough to taste it. It captures the essence of sophisticated dining but retains the rustic, primal joy of cooking over wood fire. Whether served as an elegant appetizer or a show-stopping main course, this recipe is sure to become a favorite in your grilling repertoire.