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
- Pour some vegetable oil on three paper napkins.
- Place the soaked napkins in the grill and stack firewood on top.
- Light the paper and let the fire burn for about 20 minutes until the grill is hot.
Step 2: Marinate the octopus
- In a bowl, mix melted butter, garlic, lime juice, orange juice, smoked paprika, salt, black pepper, and red pepper flakes.
- Coat the octopus thoroughly in the marinade.
- Cover and let it marinate for at least 30 minutes.
Step 3: Sear the octopus
- Place the octopus on the center grill grate over high heat (1,000°F) and sear for 1-2 minutes per side.
- Flip the octopus using tongs to get even char marks.
Step 4: Finish cooking on the flat griddle
- Move the octopus to the flat griddle cooktop.
- Let it cook slowly until the internal temperature reaches 130°F.
- Remove from the grill when the internal temperature is 115°F to account for carryover cooking.
Step 5: Garnish and serve
- Sprinkle fresh cilantro over the octopus.
- 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
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Spicy Chipotle Octopus: Add a tablespoon of chipotle paste to the marinade for a smoky, spicy kick.
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Herb-Infused Octopus: Toss fresh rosemary and thyme onto the griddle as the octopus cooks for fragrance and subtle herbal taste.
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Citrus-Glazed Octopus: Brush the octopus with a honey-lime glaze while grilling for a sweet and tangy caramelized finish.
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Garlic Butter Octopus: Double the butter and garlic for an ultra-rich and savory version.
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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