Grilled Octopus with New York Deli Spices

Introduction

Fire up your Arteflame grill for a bold and unforgettable feast with this Grilled Octopus with New York Deli Spices. Using the high-heat, center searing grate for an initial char, then finishing on the cooler flat cooktop ensures juicy, flavorful octopus with perfectly crisped edges. Infused with aromatic New York deli spices, this dish captures a nostalgic flavor with a modern, fire-grilled twist. No pots, no pans — just pure grilling power and taste.

Ingredients

• 2 lbs octopus (cleaned and pre-cooked, tentacles separated)
• 2 tablespoons unsalted butter (for grilling)
• 1 tablespoon yellow mustard seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill for garnish
• Salt to taste

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil onto three paper napkins.
2. Place the napkins in the center of your Arteflame Grill.
3. Stack firewood on top of the soaked napkins and light the paper.
4. Wait about 20 minutes until the grill reaches 1,000°F at the center grate and is ready for cooking.

Step 2: Prepare the Deli Spice Blend

1. Coarsely crush mustard seeds, coriander seeds, and peppercorns in a mortar and pestle or spice grinder.
2. Mix in celery salt, garlic powder, onion powder, and crushed red pepper flakes.

Step 3: Season the Octopus

1. Pat the cooked octopus tentacles dry.
2. Rub with butter and sprinkle generously with the spice blend on all sides.

Step 4: Sear the Octopus

1. Place octopus tentacles directly on the center grill grate for about 1–2 minutes per side to develop a deep char and crisp the edges. This locks in the juices.

Step 5: Finish on the Flat Cooktop

1. Move the tentacles from the center grate to the medium-hot zone of the flat cooktop surrounding the grate.
2. Continue grilling the tentacles until they reach an internal temperature of 130°F (for a final temp of 145°F after resting).
3. Drizzle with lemon juice and sprinkle with salt.
4. Remove from grill and rest for 5 minutes.

Step 6: Garnish and Serve

1. Sprinkle the grilled octopus with chopped fresh dill.
2. Serve immediately with your favorite grilled sides like charred lemons, herb-grilled potatoes, or grilled vegetables.

Tips

• Use pre-cooked octopus for best texture and ease. Just char and finish on the grill.
• Don’t overcook—octopus gets rubbery if grilled too long. Trust your thermometer!
• Apply butter frequently during cooking for added moisture and flavor.
• Use the hotter flat top zones closer to the center for quicker cooking; the outer zone for gentler heat.
• Take off the grill when 15°F below target temp; carryover cooking will finish the job.

Variations

1. Garlic Herb Octopus: Swap the deli spice blend for minced garlic, rosemary, and thyme with lemon zest.
2. Spicy Cajun Octopus: Use Cajun spice rub with smoked paprika, cayenne, and oregano for a heat-packed Southern take.
3. Greek Style Octopus: Season with oregano, lemon juice, and capers; finish with crumbled feta on the grill.
4. Teriyaki Octopus: Brush with teriyaki sauce during the cook; top with scallions and sesame seeds.
5. Chimichurri Octopus: Grill as usual then top with a bright chimichurri sauce made of parsley, garlic, red wine vinegar, and olive oil.

Best pairings

• Grilled lemon wedges
• Charred fingerling potatoes with dill butter
• Grilled sourdough garlic bread
• Chilled cucumber-dill salad
• Dry Riesling or citrusy Sauvignon Blanc

Conclusion

Grilling octopus on the Arteflame Grill lets you lock in flavor and build a charred crust that rivals any high-end seafood dish. With rich New York deli spices, every bite is layered with warmth and nostalgia. And thanks to the Arteflame’s unique design, you can prep everything outdoors without the hassle of indoor pots and pans.