Air Fryer Octopus: Cooking Time Perfection

Air-frying octopus is a quick and easy way to prepare this seafood delicacy. It can be cooked in an air fryer in less than 20 minutes, making it a convenient option for a weekday meal or a relaxed weekend feast. The key to achieving a crunchy texture and grilled flavour lies in the use of an air fryer, which offers similar results to traditional grilling methods. This technique is ideal for those who want to enjoy tender, lightly seasoned, and charred octopus without the hefty price tag of restaurant dining.

How to clean octopus before air frying

Preparing octopus for cooking can be intimidating, especially if you are a novice in the kitchen. However, cleaning an octopus is a straightforward process that involves removing the internal organs, skin, beak, eyes, and innards, leaving only the tentacles and body for cooking. Here is a step-by-step guide on how to clean an octopus before air frying:

Step 1: Removing the Head

Start by slicing off the head of the octopus, cutting just below the eyes through the flesh. You can use a sharp knife or kitchen shears for this step. If you plan to keep the head, you will need to remove the internal organs. To do this, slice through the head membrane at the base to create a pocket. Turn the pocket inside out and remove all the entrails and internal organs, including the stomach sac, pipe structure, and loose membranes. Rinse the head thoroughly under cold running water, flushing out the eye sockets and ensuring that any remaining entrails are washed away.

Step 2: Detaching the Eyes

Pinch together the flesh surrounding the eyes and carefully slice them off using kitchen scissors or a sharp knife. The eyes are typically discarded, but some people enjoy eating them fried.

Step 3: Removing the Skin

Use a knife to make a small incision in the outer membrane of the octopus. From there, you can easily peel away the skin with your fingers.

Step 4: Locating and Removing the Beak

The beak is located in the middle of the tentacles and resembles a small, black bird's beak. Spread the tentacles to locate it. Once found, use a paring knife to make a full circular cut around the base of the beak. Then, use your thumbs to push the beak through to the other side, firmly pressing on the soft surrounds. Discard the beak.

Step 5: Rinsing the Octopus

Hold the octopus under cold running water, rinsing each tentacle thoroughly, especially the suckers. Pay close attention to ensure that all loose pieces are removed.

Step 6: Trimming and Seasoning

Once the octopus is clean, trim away any remaining excess skin, beak, or innards. You can now proceed with seasoning the octopus as per your chosen recipe before placing it in the air fryer.

Remember, if you are using frozen octopus, it is likely already cleaned of entrails, and you will only need to focus on removing the beak and the lower part of the sac.

Air fryer temperature and time

Air Frying Whole Octopus

If you are air-frying a whole octopus, it is recommended to first boil the octopus for 40-45 minutes, then let it cool to room temperature for 30 minutes. You can then season and air fry at 375°F (190°C) for 10-15 minutes, or until golden brown and crispy.

Air Frying Sliced Octopus Tentacles

If you are air-frying sliced octopus tentacles, you can skip the boiling process. Simply season the tentacles and air fry at 375°F (190°C) for 10-15 minutes, or until golden brown and crispy.

Air Frying Pre-Cooked Octopus

If you are using pre-cooked octopus, you can simply season and air fry at 200°C for 15 minutes, or until golden.

Tips

• To test if your octopus is cooked, insert a fork into the thickest part; it should go in easily.
• For an extra crispy texture, toss the tentacles in flour before air frying.
• For a simple seasoning, use olive oil, salt, and pepper.
• For a spicy kick, add some crushed red pepper flakes or paprika.
• For a more complex flavour, boil the octopus with whole spices and aromatics like garlic, bay leaves, black peppercorns, and cloves before air frying.
• For a charred effect, grill the octopus quickly after boiling and before air frying.

How to get crispy octopus

Preparation

Octopus can be purchased fresh or frozen. If you are using a frozen octopus, you will need to thaw it in the fridge before cooking. It is recommended to use a medium-sized octopus with a clean, briny, ocean-like scent, firm white-pink flesh, and intact tentacles. It shouldn't smell fishy.

Before cooking, the octopus should be cleaned and trimmed, removing any excess skin, beak, innards, eyes, and teeth. You can also cut off the head just above the eyes and slice off the tentacles from the body.

Boiling

Place the octopus in a pot and cover it with water. You can also add whole spices and aromatics like crushed garlic, bay leaves, black peppercorns, and cloves to build flavor. Bring the water to a boil and simmer until the meat shrinks slightly and the water turns purple. Boiling time can vary depending on the size of the octopus, but it is generally recommended to boil for at least 40 minutes or until the meat is tender.

After boiling, remove the octopus from the hot water, rinse it, and place it in a bowl. You can also drizzle it with olive oil and add some chopped garlic to let it marinate before grilling.

Grilling or Air Frying

Once the octopus is boiled and seasoned, it can be grilled or air-fried to get a nice char. For grilling, preheat a gas grill to medium-high heat and grill the octopus tentacles for 3-4 minutes on each side. For air frying, preheat the air fryer to 375°F (190°C) and cook the octopus for 10-15 minutes, shaking the basket halfway through, until golden brown and crispy.

Seasoning

After grilling or air frying, the octopus can be seasoned with a variety of spices and herbs. A simple seasoning mix can include olive oil, lemon juice, salt, pepper, dried oregano, fresh parsley, and garlic. You can also add some red pepper flakes or paprika for a spicy kick.

Serving

Crispy octopus can be served as an appetizer or light entree. It goes well with a variety of sides, such as mashed or boiled potatoes, salads, Feta cheese, olives, and capers. It can also be served with a dipping sauce, such as garlic aioli, garlic yogurt sauce, tartar sauce, or spicy mayo.

How to tenderise octopus

Octopus is a tricky meat to get right, and it can be very chewy if not prepared correctly. The key to getting it right is to tenderise the meat. Here are some ways to do that:

Brining

Brining is a popular method for tenderising octopus meat. It is similar to pickling, except without the fermentation. The idea is to soak the octopus in a salt brine for at least two hours before cooking. The salt is believed to soften the tissues of the octopus. Some people also add a small amount of vinegar to the brine, but this can make the meat drier, so be careful with this method.

Simmering

Simmering octopus in a pot on the stove is a traditional method for tenderising the meat. It can take around an hour for the octopus to reach tenderness, but be careful not to overcook it, as this can make it chewy. Some people swear by adding a wine cork to the pot, but this doesn't seem to make a difference.

Pressure Cooking

A pressure cooker is a great way to speed up the tenderising process. It can take as little as 15 minutes at high pressure to tenderise an octopus in a pressure cooker. However, it's important to note that you can't check on the progress of the meat until you open the cooker, so there is a small risk of over or undercooking it.

Sous Vide

Using a sous vide setup with an immersion circulator is a reliable way to get consistent results when tenderising octopus. This method takes time—around five hours—but it's a set-it-and-forget-it process that delivers great results.

Marinating and Steaming

Marinating the octopus meat overnight in the sauce you plan to cook it with is another way to tenderise it. Wrap the meat and sauce tightly in foil and steam for about an hour. This method cooks and tenderises the meat at the same time.

Boiling

Some people recommend boiling octopus for around 40 minutes to tenderise it. However, this can be a tricky method to get right, as it's easy to overcook the meat and make it chewy.

Air Frying

Air frying is a unique way to cook octopus, and it can be a great addition to your culinary repertoire. Preheat your air fryer to 375°F (190°C) and cook the octopus for 25-30 minutes, or until tender and lightly charred.

Remember, when it comes to tenderising octopus, longer is usually better. Don't be afraid to experiment with different methods and find the one that works best for you.

What to serve with air fryer octopus

Air-fried octopus is a unique, tasty, and nutritious dish. It is a good source of protein, vitamins, minerals, and omega-3 fatty acids. It can be served as a standalone dish or as part of a larger seafood platter. Here are some ideas for what to serve with air fryer octopus:

As a Standalone Dish

The natural flavours of the octopus can be highlighted by serving it as a standalone dish with a drizzle of olive oil, a squeeze of lemon, and a sprinkle of fresh herbs.

Part of a Larger Meal

You can incorporate sliced octopus into a seafood platter, serving it alongside other seafood like shrimp, scallops, and mussels, to create a lavish feast.

Complementary Side Dishes

Pair your octopus with a crisp, green salad, roasted Mediterranean vegetables, or a side of garlic-infused mashed potatoes. These sides will complement the flavours of the octopus without overpowering the dish.

Wine Pairing

A crisp, dry white wine like a Sauvignon Blanc or a Greek Assyrtiko pairs wonderfully with octopus, balancing its rich flavours with acidity.

Non-Alcoholic Drinks

For a non-alcoholic option, consider serving chilled sparkling water with a twist of lime or lemon to refresh the palate between bites.

Frequently asked questions