Perfectly Tender Sous Vide & Grilled Octopus Recipe

Achieving that elusive, buttery tenderness in octopus can often feel like a culinary gamble, but this method removes all the guesswork. Many home cooks shy away from preparing octopus because they fear the dreaded "rubbery" texture. The secret to restaurant-quality results lies in a two-step process: first, breaking down the tough collagen fibers using the precision of sous vide, and second, finishing it with a high-heat sear. By using an Arteflame grill, you elevate the dish further, imparting a smoky, crispy exterior that contrasts beautifully with the meltingly soft interior. This recipe captures the essence of Mediterranean coastal dining, bringing zesty lemon, aromatic herbs, and the distinct flavor of open-fire cooking right to your backyard. Whether you are hosting a summer dinner party or looking to expand your grilling repertoire, this technique guarantees a show-stopping center plate that is as delicious as it is impressive.

Ingredients

For the Sous Vide

• 1 whole octopus (approx. 2-4 lbs), cleaned and beak removed
• 2 tablespoons extra virgin olive oil
• 1 lemon, sliced into rounds
• 2 sprigs fresh thyme
• 2 sprigs fresh oregano
• 1 teaspoon black peppercorns
• 1 clove garlic, crushed

For the Grill & Finishing

• 3 tablespoons high-quality extra virgin olive oil (plus more for the grill)
• 1 lemon, cut into wedges for grilling
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon smoked paprika (optional)
• Sea salt and freshly ground black pepper to taste

Instructions

Step 1: Prepare the Octopus

1. Begin by thoroughly rinsing the octopus under cold water. Ensure the beak and eyes have been removed (ask your fishmonger to do this if you are unsure).
2. Pat the octopus dry with paper towels. While salt is essential for flavor, avoid salting heavily before the sous vide bath, as it can draw out too much moisture and toughen the meat.

Step 2: Sous Vide Process

1. Set your sous vide water bath to 170°F (77°C) for a firmer, chewable texture, or 180°F (82°C) for a very soft, braised texture.
2. Place the octopus into a vacuum-seal bag. Add the olive oil, lemon slices, thyme, oregano, peppercorns, and crushed garlic.
3. Seal the bag using a vacuum sealer. If you don't have one, use the water displacement method with a heavy-duty freezer bag to remove the air.
4. Submerge the bag in the water bath and cook for 5 hours. This long, slow cook breaks down the connective tissue.

Step 3: Cool and Dry

1. Once the timer goes off, remove the bag from the water bath. Submerge the bag in an ice bath for at least 20 minutes to stop the cooking process. This step prevents the skin from slipping off during grilling.
2. Remove the octopus from the bag. Gently scrape off the gelatinous liquid that has formed, but try to keep the purple skin intact.
3. Pat the tentacles very dry with paper towels. Surface moisture is the enemy of a good sear.

Step 4: Sear on the Arteflame

1. Fire up your Arteflame grill. You want the flat cooktop griddle to be hot, aiming for a medium-high heat zone.
2. Brush the octopus tentacles generously with olive oil and season with a pinch of sea salt.
3. Place the tentacles directly on the hot plancha surface. Sear for 2 to 3 minutes per side until the exterior is crispy and golden brown, and you have achieved a nice char.
4. Simultaneously, grill the fresh lemon wedges face down until caramelized.

Step 5: Plating

1. Remove the octopus from the grill and transfer to a serving platter.
2. Slice the tentacles into bite-sized pieces or serve whole for a rustic presentation.
3. Drizzle with fresh extra virgin olive oil, sprinkle with chopped parsley and smoked paprika, and serve with the charred lemon wedges.

Tips

The transition from the sous vide bag to the grill is the most critical moment in this recipe. When you remove the octopus from the bag, it will be covered in a gelatinous glaze derived from its own juices. While this is natural, it must be gently wiped away and the skin dried thoroughly before it hits the hot steel of the Arteflame. If the skin is wet, it will steam rather than sear, depriving you of that coveted crispy texture. Additionally, pay attention to your heat management on the grill. Since the octopus is already fully cooked inside, your only goal on the grill is texturizing the outside. Do not leave it on too long, or you risk drying out the meat you spent five hours tenderizing. A quick, intense sear is all that is required.

Variations

Octopus is a incredibly versatile protein that acts as a canvas for various global flavor profiles. While the classic Mediterranean lemon-herb style is a crowd favorite, you can easily adapt this recipe to suit different cravings. By changing the aromatics in the sous vide bag or the finishing glaze on the grill, you can transform the dish entirely. Here are a few creative ways to mix things up:

• Galician Style (Polbo á feira): Slice the grilled octopus into medallions, serve over boiled potato slices, and dust heavily with sweet and hot paprika and coarse sea salt.
• Asian Fusion: Replace the herbs in the bag with ginger and star anise. Finish on the grill with a glaze of soy sauce, sesame oil, and a squeeze of lime.
• Spicy Chili Garlic: Infuse the oil with crushed red pepper flakes or Calabrian chilies. Serve with a spicy aioli for dipping.
• Chimichurri: Skip the lemon finish and top the seared tentacles with a bright, vinegar-heavy chimichurri sauce made of parsley, oregano, garlic, and red wine vinegar.
• Greek Salad Topper: Chill the grilled octopus, chop it into chunks, and toss it into a traditional Greek salad with feta, cucumbers, and Kalamata olives.

Best pairings

To create a balanced meal that highlights the richness of the octopus without overpowering it, look for sides that offer acidity and crunch. The smoky char from the Arteflame pairs exceptionally well with bright, fresh flavors. A crisp, acidic white wine is almost mandatory; look for an Albariño from Spain, an Assyrtiko from Greece, or a mineral-forward Sauvignon Blanc. These wines cut through the richness of the olive oil and complement the seafood perfectly. For side dishes, consider:

• Roasted Fingerling Potatoes: Cook them on the Arteflame alongside the octopus for a crispy, salty accompaniment.
• Arugula Salad: A simple salad with shaved parmesan and lemon vinaigrette provides a peppery bite that cleanses the palate.
• Grilled Vegetables: Asparagus, zucchini, or bell peppers grilled on the plancha add color and nutrition to the plate.
• Crusty Bread: Essential for mopping up the mixture of olive oil, lemon juice, and octopus juices left on the plate.

Conclusion

Mastering the art of grilling octopus is a milestone for any home chef, and this sous vide-to-grill method ensures you succeed every single time. By taking the time to tenderize the meat slowly before introducing it to the high heat of the Arteflame, you achieve a texture that rivals the best seafood restaurants in the world. It is a dish that looks spectacular, tastes complex, but is surprisingly forgiving to prepare. The smoky aroma of the charred skin combined with the creamy, tender interior creates a sensory experience that defines excellent outdoor cooking. Gather your friends, pour the wine, and enjoy the process of creating a truly memorable meal under the open sky.