Grilled Smoked Alaska Octopus on Arteflame Grill

Introduction

Enjoy the incredible flavors of locally caught Alaska octopus, lightly smoked and perfectly grilled on the Arteflame grill. The high-heat center grill grate ensures a steakhouse-quality sear, while the solid steel flat cooktop locks in tenderness without burning. This step-by-step guide will show you how to grill the perfect smoked octopus with ease.

Ingredients

• 2 lbs of locally caught Alaska octopus
• 2 tbsp butter
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp black pepper
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)
• Wood for smoking (oak or cherry recommended)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill and stack firewood over them.
3. Light the napkins and allow the fire to establish.
4. Wait about 20 minutes until the flat cooktop reaches the optimal grilling temperature.

Step 2: Prepare the octopus

1. Pat the Alaska octopus dry with paper towels.
2. Rub with smoked paprika, garlic powder, sea salt, and black pepper.
3. Let the octopus rest while the grill heats up.

Step 3: Lightly smoke the octopus

1. Place small wood chunks or chips near the flames for a subtle smoky effect.
2. Position octopus on the outer flat cooktop, allowing it to smoke for about 10 minutes.

Step 4: Sear the octopus

1. Add butter to the center grill grate.
2. Move the octopus tentacles onto the center grill grate to sear at 1,000°F.
3. Grill for 1-2 minutes per side to achieve a perfect char.

Step 5: Finish cooking on the flat cooktop

1. Move the seared octopus to the cooler outer griddle.
2. Cook until it reaches an internal temperature of 130°F, removing it at 115°F to allow carryover cooking.
3. Squeeze lemon juice over the octopus for freshness.

Step 6: Serve

1. Garnish with freshly chopped parsley.
2. Slice and enjoy your perfectly grilled smoked Alaska octopus!

Tips

• Use oak or cherry wood for a mild, sweet smoke flavor.
• Don’t overcook—the octopus should be tender, not rubbery.
• Rest the octopus for a few minutes before slicing to retain juices.

Variations

1. Spicy Chipotle Octopus: Add chipotle powder and cayenne pepper for a smoky heat.
2. Garlic Butter Octopus: Toss in melted garlic butter before serving for rich flavor.
3. Herb-Marinated Octopus: Marinate in olive oil, rosemary, and thyme for an herby twist.
4. Citrus-Infused Octopus: Add orange and lime zest for a fresh tang.
5. Asian-Inspired Octopus: Glaze with soy sauce, ginger, and sesame oil before serving.

Conclusion

Grilling smoked Alaska octopus on the Arteflame grill brings out an incredible depth of flavor while keeping the octopus tender and juicy. With its high-heat searing capabilities and even-cook griddle, the Arteflame grill is the perfect tool to get the best char without burning. Try different variations and enjoy this seafood delicacy straight off the grill!

Best Pairings

• Grilled asparagus with lemon zest
• Charred cherry tomatoes
• Crusty sourdough bread
• A glass of chilled Sauvignon Blanc