How to Cook Octopus: Grilled, Sousvide, and SMOKED

octopus

🥗Healthier: squid

💰Cheaper: cuttlefish

Squid and cuttlefish provide similar textures at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has health benefits while canola oil is more budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar acidity, while vinegar is even more economical.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro provides a fresh flavor, while spinach is more affordable.

Clean the octopus by turning the head inside out and removing the eyes and beak, then rinse under cold water.

Season the octopus with barbecue rub and place it on a rack for smoking.

Preheat the smoker to 250°F using applewood.

For the sous-vide method, dip the octopus in hot water a few times to create curls, then slice it in half to fit in the bag and vacuum seal it.

Sous-vide the octopus at 175°F for about 5 hours.

For the boiled octopus, heat water and add chopped onion, carrots, celery, black peppercorns, and salt.

Simmer the octopus in the flavored water for about 1 hour until tender, checking with a toothpick or thermometer.

Let the boiled octopus cool completely to prevent the exterior layer of fat from falling off, then slice into tentacles.

Make a marinade by combining fresh garlic, oregano, chili peppers, lime juice, grapefruit zest, olive oil, salt, and pepper.

Add the sliced octopus to the marinade and let it marinate for at least 30 minutes.

Preheat the grill to high heat and grill the marinated octopus for a short time to char it, avoiding flare-ups.

For the sous-vide octopus, shock it in ice water after cooking, then make a garlic saffron aioli using saffron, roasted garlic, egg yolk, oil, and lemon.

Pan-sear the sous-vide octopus in a hot cast iron skillet until a deep golden brown crust forms, then finish with parsley.

Slice and serve the smoked octopus after cooking it until it reaches an internal temperature of 170°F.

Cooking Techniques

Equipment Needed

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Dietary

Allergens