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Fired Octopus on the Arteflame

Sous Vide and Sear: Perfect Octopus on the Arteflame Grill Easy Recipe

Fired Octopus on the Arteflame 

Discover the secret to tender, perfectly seared octopus with our easy sous vide and grill method. Enjoy a deliciously crispy finish on the Arteflame grill. Ideal for any seafood lover.


For the best octopus you've ever tasted, use the sous vide method before searing it on an Arteflame grill. This technique ensures the octopus is tender inside with a perfect char outside. Add your favorite flavors in the bag for a personalized touch.


  • 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


  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.

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

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