At a glance
Simmer a whole octopus for 45 to 75 minutes until a knife slides into the tentacles, then cool it and cut off the tentacles. Toss them with olive oil, garlic and smoked paprika and smoke them at 225°F for 30 to 45 minutes. Sear them hard for charred edges and serve them over potatoes with olive oil, paprika and lemon.
Smoked octopus is a restaurant favorite that is surprisingly easy to make at home. The key is understanding that octopus has to be made tender before it ever sees the smoker. Simmer it first, then smoke it gently and finish it over high heat. You get tender tentacles with crisp, charred edges and a smoky flavor that is perfect with potatoes, olive oil and paprika.
Why simmer octopus first?
Octopus is almost pure muscle and connective tissue. Cooked quickly, it is rubbery. A gentle simmer breaks the connective tissue down until the tentacles are tender, after which the smoker and grill only need to add flavor and color. Dipping the octopus in the boiling water a few times before submerging it helps the tentacles curl neatly.
Buying octopus
Most octopus sold in the US is frozen, often already cleaned. That is a good thing, as freezing helps tenderize it. Thaw it in the fridge overnight. Precooked octopus tentacles are also available and can go straight to the smoker.
Recipe
Smoked Octopus
- Prep
- 20 min
- Cook
- 2 hr
- Total
- 2 hr 20 min
- Makes
- 4 servings
- Simmer until tender, 45 to 75 minutes
- Smoker 225°F (107°C) for 30 to 45 minutes
- Sear over high heat for charred edges
Ingredients
Octopus
- 1 whole octopus, about 2 to 3 lb (0.9 to 1.4 kg), thawed if frozen
- 1 lemon, halved
- 2 bay leaves
- 1 tbsp kosher salt
- 3 tbsp olive oil
- 2 garlic cloves, grated
- 1 tsp smoked paprika
To serve
- 1 lb (450 g) small potatoes, boiled
- Extra virgin olive oil
- Smoked or sweet paprika
- Flaky salt
- Lemon wedges and chopped parsley
Equipment
- Large pot
- Smoker
- Grill or cast iron pan
Method
- Bring a large pot of water to a boil with the lemon halves, bay leaves and salt.
- Holding the octopus by the head, dip it into the water three times for a few seconds each, then lower it in completely.
- Simmer gently for 45 to 75 minutes, until a knife slides easily into the thickest part of a tentacle.
- Let it cool in the water for 15 minutes, then drain. Cut off the tentacles and discard the beak and head, or slice the head if you like.
- Toss the tentacles with the olive oil, garlic and smoked paprika.
- Heat the smoker to 225°F (107°C) with oak, apple or alder and smoke the tentacles for 30 to 45 minutes.
- Sear them over very high heat for 1 to 2 minutes per side, until charred at the edges.
- Slice and serve over warm sliced potatoes with plenty of olive oil, paprika, flaky salt, lemon and parsley.
Notes
- Frozen octopus is often more tender than fresh, as freezing helps break down the muscle.
- Cooking time depends on size. Test the tentacles with a knife rather than relying on the clock.
Serving ideas
- Galician style, over potatoes with olive oil, paprika and salt.
- Sliced into a salad with celery, olives and lemon.
- With white beans, chorizo and herbs.
Love smoked seafood? See our guides to smoking tuna and smoked scallops.
Frequently asked questions
Do you have to boil octopus before smoking it?
Yes, unless you buy it precooked. Raw octopus will be very chewy if it is only smoked.
How long do you smoke octopus?
About 30 to 45 minutes at 225°F after simmering, then a quick sear.
How do I know when octopus is tender?
A knife should slide into the thickest part of a tentacle with almost no resistance.