Grilled Octopus Recipe
Make Grilled Octopus Recipe in just 1h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Octopus and cooking liquid
Marinade / finishing
To grill / serve
Method
Octopus and cooking liquid
Prepare the octopus
If using frozen octopus, thaw completely in the refrigerator and pat dry. If whole with head, remove beak and eyes if not already removed; keep tentacles intact. Rinse under cold water.
Assemble cooking liquid
In a large heavy-bottomed pot, combine 2 liters water, 1 cup white wine (if using), quartered onion, quartered carrot, 2 bay leaves, 1 tablespoon black peppercorns, 3 smashed garlic cloves and 1 tablespoon salt. Bring to a gentle simmer over medium heat.
Simmer the octopus
Once the cooking liquid is simmering (not rolling), lower the octopus into the pot by holding the head and dipping the tentacles in and out three times before fully submerging — this helps curl the tips. Reduce heat to maintain a gentle simmer, partially cover the pot, and cook until the thickest part of the tentacle is tender when pierced with a skewer or knife (about 40–60 minutes for a 2 lb octopus). Check after 35 minutes; total time depends on size and age.
Cool in the liquid
When tender, remove the pot from heat and let the octopus cool in the cooking liquid for 15–20 minutes to relax and absorb flavor. Then lift the octopus out and reserve 1/4 cup of the cooking liquid; discard vegetables and aromatics. Pat the octopus dry with paper towels.
Marinade / finishing
Make the marinade
In a bowl whisk together 1/2 cup extra-virgin olive oil, zest and juice of 2 lemons, 1/4 cup finely chopped parsley, 1 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes (if using), 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper and 1 tablespoon chopped oregano or thyme (if using). Stir in the reserved 1/4 cup cooking liquid to thin and add flavor.
Marinate the octopus
Cut the cooled octopus into portions for serving: separate tentacles from the head and, if the head is large, slice into rings. Toss the pieces in about two-thirds of the marinade (reserve the remainder for serving) so they are lightly coated. Let rest at room temperature for 10–15 minutes to absorb flavor. If you prefer, refrigerate up to 2 hours, then bring back to room temperature before grilling.
To grill / serve
Grill the octopus
Place octopus pieces on the hot grill. Cook over direct high heat for 2–4 minutes per side until charred and crisp at the edges, turning once. Watch closely to avoid burning; tentacles may flare up from residual oil. Total grilling time is short since octopus is already cooked — the goal is color and texture.