Introduction

Grilled octopus with Mojo de Ajo is a smoky, tender delicacy packed with garlic butter and citrus flavors. Cooking it on the Arteflame grill enhances the texture and aroma, creating a restaurant-worthy seafood dish in your own backyard. With a perfect high-heat sear on the center grill grate and a slow finish on the flat griddle, this dish is cooked to perfection. Get ready for an authentic Mexican seafood experience with the perfect grilled octopus.

Ingredients

• 2 lbs octopus, cleaned
• 4 cloves garlic, minced
• 4 tbsp unsalted butter, melted
• Juice of 2 limes
• Juice of 1 orange
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes
• 1 tbsp fresh chopped cilantro
• 1 tbsp vegetable oil (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill and stack firewood on top.
3. Light the paper and let the fire burn for about 20 minutes until the grill is hot.

Step 2: Marinate the octopus

1. In a bowl, mix melted butter, garlic, lime juice, orange juice, smoked paprika, salt, black pepper, and red pepper flakes.
2. Coat the octopus thoroughly in the marinade.
3. Cover and let it marinate for at least 30 minutes.

Step 3: Sear the octopus

1. Place the octopus on the center grill grate over high heat (1,000°F) and sear for 1-2 minutes per side.
2. Flip the octopus using tongs to get even char marks.

Step 4: Finish cooking on the flat griddle

1. Move the octopus to the flat griddle cooktop.
2. Let it cook slowly until the internal temperature reaches 130°F.
3. Remove from the grill when the internal temperature is 115°F to account for carryover cooking.

Step 5: Garnish and serve

1. Sprinkle fresh cilantro over the octopus.
2. Serve immediately with lime wedges.

Tips

• For extra smoky flavor, add a piece of mesquite wood into the fire.
• Ensure even grilling by pressing the octopus firmly onto the griddle with a spatula.
• Don't overcook—octopus should be tender, not rubbery.

Variations

1. Spicy Chipotle Octopus: Add a tablespoon of chipotle paste to the marinade for a smoky, spicy kick.
2. Herb-Infused Octopus: Toss fresh rosemary and thyme onto the griddle as the octopus cooks for fragrance and subtle herbal taste.
3. Citrus-Glazed Octopus: Brush the octopus with a honey-lime glaze while grilling for a sweet and tangy caramelized finish.
4. Garlic Butter Octopus: Double the butter and garlic for an ultra-rich and savory version.
5. Mexican Street-Style Octopus: Serve with queso fresco, avocado slices, and chili powder for an authentic Mexican touch.

Conclusion

The Arteflame grill makes it easy to achieve perfectly grilled octopus with a steakhouse-quality sear and a tender texture. Cooking directly on the flat cooktop ensures juiciness without burning. Try this delicious, smoky, and garlicky Mexican-inspired dish at your next cookout!

Best Pairings

• Grilled Mexican corn (Elote)
• Warm tortillas with avocado and queso fresco
• Chilled cerveza or a smoky mezcal cocktail
• Spicy grilled pineapple for a sweet contrast