Grilled Octopus Recipe
Make Grilled Octopus Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Octopus and brine
Seasoning & finishing
Method
Octopus and brine
- 1
Thaw and inspect
If using frozen octopus, thaw in the refrigerator overnight. Rinse the octopus under cold water, remove any remaining beak or ink sac if present (most purchased octopus are pre-cleaned). Pat dry with paper towels.
- 2
Prepare poaching liquid
In a large pot (big enough to hold the octopus comfortably), combine 2 liters water, 1 cup white wine (if using), 3 tbsp coarse sea salt, 2 bay leaves, 1 tbsp black peppercorns, 1 quartered onion, and 4 crushed garlic cloves. Bring the liquid to a gentle simmer over medium heat.
- 3
Tenderize by simmering
Grasp the octopus by the head and dip the tentacles into the simmering liquid three times; this helps curl the tips. Then fully submerge the octopus. Maintain a gentle simmer (not a rolling boil) and cook until the thickest part of the tentacle is tender when pierced with a knife—about 35–50 minutes for a 2 lb octopus (start checking at 30 minutes). Cooking time varies with size and freshness.
- 4
Shock and cool
When tender, remove the octopus from the poaching liquid and let it cool on a rack until manageable. Reserve 1 cup of the poaching liquid for later (optional). Pat the octopus dry thoroughly with paper towels—dry surface is crucial for good charring.
- 5
Optional skin removal and portioning
If desired, peel off the outer skin for a cleaner appearance (not necessary). Cut the tentacles from the head and, if the head is large, slice it into portions. Keep tentacles whole or halve them lengthwise for thicker pieces.
Seasoning & finishing
- 6
Make dressing
In a small bowl whisk together 4 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp smoked paprika, 1/2 tsp red pepper flakes (if using), 2 tbsp chopped oregano or parsley, 1 tsp flaky sea salt, and 1 tsp freshly ground black pepper.
- 7
Preheat grill
Preheat a gas or charcoal grill to high (about 450–500°F / 230–260°C). Oil the grates well to prevent sticking.
- 8
- 9
Grill
Place tentacles on the hot grill. Grill for 2–4 minutes per side until well charred and slightly crisp at the edges. For thicker sections, use tongs and press them flat against the grate briefly to get crosshatch marks. Avoid overcooking—you're only finishing and adding smoky flavor after the simmer step.
- 10
- 11