Octopus Recipe
Charcoal grilled octopus, topped with onions, roasted red peppers & olive oil
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Ingredients
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Octopus & Cooking Liquid
Grill Finish
Topping — Onions & Roasted Red Peppers
Method
Octopus & Cooking Liquid
Prepare and tenderize octopus
If frozen, thaw octopus completely in the refrigerator. Rinse under cold water, remove the beak (located at the center of the tentacles) and the eyes if not already removed. Optionally, you may remove the skin but it is not necessary.
Simmer poaching liquid
In a large pot combine 3 liters water, 150 ml white wine (optional), 2 bay leaves, 8 peppercorns, and 2 tablespoons coarse salt. Bring to a gentle simmer — do not boil vigorously.
Poach the octopus
Add 2 tablespoons olive oil to the simmering liquid. Holding the octopus by the head, dip the tentacles into the simmering liquid three times (this helps the tips curl), then fully submerge the octopus. Keep the liquid at a very gentle simmer (small bubbles) and cook until the thickest part of a tentacle is tender when pierced with a skewer, about 45–60 minutes for a 1.5 kg octopus. Check for tenderness starting at 40 minutes. Do not over-boil — the goal is tender, not mushy.
Cool and rest
When tender, remove the octopus from the liquid and let rest on a rack or plate until cool enough to handle, about 10–15 minutes. Reserve 100–150 ml of the poaching liquid for adjusting the topping dressing if needed.
Topping — Onions & Roasted Red Peppers
Prepare onions
Thinly slice 1 medium red onion into half-moons. Place the slices in a bowl and sprinkle with 1 tablespoon red wine vinegar and a pinch (about 1/4 tsp) of the salt. Massage lightly and let sit 10 minutes to mellow the sharpness.
Make pepper-onion dressing
In a mixing bowl combine the sliced roasted red peppers (2 pieces, sliced), the slightly softened onions, 2–3 tablespoons extra-virgin olive oil (from the dressing amount), 2 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons chopped parsley. Taste and, if too thick, add 1–2 tablespoons reserved poaching liquid to loosen. Adjust acidity with additional vinegar if desired.
Finish topping
Let the mixture sit at room temperature while you prepare the octopus so flavors meld. This can be made ahead and refrigerated up to 4 hours; bring to room temperature before serving.
Grill Finish
Cut and oil octopus
Using a sharp knife, separate tentacles from the head and, if desired, halve the larger tentacles lengthwise so they flatten slightly. Brush all pieces with 2–3 tablespoons extra-virgin olive oil and sprinkle lightly with smoked paprika (optional), coarse sea salt and freshly ground black pepper.
Grill the octopus
Place tentacles directly over the hottest part of the grill. Sear 2–4 minutes per side until charred in places and slightly crisp on the exterior. Turn once or twice to get an even char and caramelization. The octopus is already cooked through; grilling adds flavor and texture only. Total grill time typically 6–10 minutes depending on size and heat.
Plate and dress
Arrange grilled octopus on a serving platter. Spoon the onion and roasted red pepper mixture over and around the octopus. Drizzle the remaining 1–2 tablespoons extra-virgin olive oil over everything and finish with a pinch of coarse sea salt, a grind of black pepper and lemon wedges on the side for finishing.