Fired Octopus on the Arteflame

Introduction

Achieve restaurant-quality seared octopus with this foolproof method! By combining sous vide cooking with the Arteflame grill, you get an incredibly tender texture with a beautifully crispy sear. This recipe ensures the octopus is perfectly cooked, locking in its delicate flavor while enhancing it with a smoky, charred finish. Whether you're a seafood lover or looking to impress guests with a gourmet dish, this grilled octopus recipe delivers perfect tenderness and bold flavor in every bite!

Ingredients:

• 1 whole octopus (fresh or frozen, cleaned)
• Extra virgin olive oil (a few tablespoons for sous vide, more for searing)
• Oregano (to taste)
• Black pepper (to taste)
• Additional flavors (optional): soy sauce, sake, or other spirits and herbs

Instructions

1. Sous Vide Preparation: Set your sous vide cooker to 180-185°F in a large tub or pot. Place the octopus in a vacuum seal or resealable bag. Add olive oil, oregano, black pepper, and any other desired flavors. Seal the bag, ensuring to remove all air, and submerge it in the water bath for a minimum of 2 hours.

2. Grill Preparation: Heat your Arteflame grill until the cooktop is hot, ready for searing.

3. Searing: After the octopus has been tenderized in the sous vide, remove it from the bag and coat lightly with olive oil. Brush some olive oil onto the Arteflame cooktop as well. Place the octopus on the grill, searing it until browned and crispy on the outside. This should only take a few seconds to a couple of minutes per side, as the octopus is already fully cooked from the sous vide.

4. Serving: Serve the octopus immediately after searing. It pairs wonderfully with warm hummus and a drizzle of extra virgin olive oil, or enjoy it straight off the grill for a delightful taste.

Tips

• Use a frozen octopus if fresh is unavailable; freezing helps tenderize the flesh.
• Dry the octopus thoroughly before searing for a better crisp.
• Experiment with different marinades in the sous vide bag.

Variations

• Try adding garlic and lemon zest to the sous vide bag for extra flavor.
• Use smoked paprika for a smoky depth to the grilled octopus.
• Serve with freshly chopped parsley and a squeeze of lemon for a Mediterranean touch.

Best pairings

• Enjoy with a glass of chilled white wine such as Sauvignon Blanc or Albariño.
• Pair with a fresh arugula salad tossed in lemon vinaigrette.
• Serve alongside roasted potatoes or grilled vegetables for a hearty meal.

Conclusion

This method revolutionizes octopus preparation, combining sous vide's tenderizing benefits with the Arteflame's unmatched searing capability for a truly gourmet experience.