Grilled Octopus Recipe

Prepare octopus

If the octopus is frozen, thaw completely in the refrigerator overnight. Rinse under cold water and remove the beak (cut around the mouth where the tentacles meet) if not already removed. Pat dry with paper towels.

Make poaching liquid

In a large, wide pot combine 2 liters water, white wine (if using), halved onion, chopped carrot, celery stalk, bay leaves, and peppercorns. Bring to a gentle simmer over medium-high heat. Add kosher salt and stir to dissolve.

Poach octopus

Reduce heat so the liquid is at a bare simmer (small bubbles). Submerge the octopus head-first into the simmering liquid. Simmer gently, uncovered, until the thickest part of the tentacles is tender when pierced with a skewer (about 40–60 minutes for a 2 lb octopus). Check tenderness at 30 minutes and then every 10 minutes. Do not boil vigorously or it will toughen.

Cool in liquid

When tender, remove the pot from heat. Let the octopus cool in the poaching liquid for 20–30 minutes to relax and further tenderize. This step improves texture. Remove the octopus and reserve some cooking liquid (about 120 ml) if desired for the marinade.

Prepare marinade

In a bowl whisk together 4 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, lemon zest, minced garlic, smoked paprika, dried oregano, red pepper flakes, 1 teaspoon sea salt and 1 teaspoon black pepper. If you reserved poaching liquid, add up to 2 tablespoons to loosen the marinade.

Marinate octopus

Trim the octopus if desired (separate tentacles from head or halve the head). Toss or brush the octopus pieces with the marinade and let rest at room temperature for 15–30 minutes (do not marinate longer than 1 hour or the acid will tighten the flesh). Reserve remaining marinade for finishing if desired.

Prepare grill

Preheat a grill or grill pan to medium-high (around 425–475°F / 220–245°C). Oil the grates lightly to prevent sticking.

Grill octopus

Brush the octopus with the remaining 2 tablespoons olive oil. Place tentacles on the hot grill and cook 2–4 minutes per side, turning once, until you get a light char and the edges are crisped — do not overcook. The aim is to develop color and a smoky flavor without drying the interior. For larger pieces, sear the thicker parts first for 1–2 minutes longer.

Finish and serve

Transfer grilled octopus to a platter. Drizzle with the remaining extra-virgin olive oil (about 2 tablespoons), sprinkle chopped parsley and lemon zest, and add a final squeeze of fresh lemon juice to taste. Adjust seasoning with additional sea salt and pepper if needed. Serve with lemon wedges alongside.