Grilled Octopus Recipe

Clean and tenderize octopus

If whole octopus has ink sac or beak, remove them (ask fishmonger to do this if unsure). Rinse under cold water. If using frozen octopus, thaw completely in the refrigerator before starting; freezing helps tenderize.

Bring poaching liquid to a simmer

In a large heavy-bottomed pot (big enough to hold the octopus in one layer), combine 2 liters water, 200 ml dry white wine, 2 bay leaves, 1 tablespoon black peppercorns, 3 crushed garlic cloves, 1 quartered onion, 2 tablespoons sea salt, and the halved lemon. Bring to a gentle simmer over medium heat—do not boil vigorously.

Simmer octopus gently

Hold the octopus by the head and dip the tentacles into the simmering liquid 3 times (this helps curl the tips). Submerge the octopus fully, reduce heat to low so the surface is barely moving, cover partially and simmer gently until tender when pierced with a small knife at the thickest part of a tentacle. For a 2–3 lb octopus this usually takes 45–60 minutes. Check for tenderness at 40 minutes and every 10 minutes thereafter.

Cool in liquid

When tender, remove the pot from heat and let the octopus cool in the poaching liquid for 20–30 minutes to stabilize texture and temperature. This keeps it moist and helps with slicing later. Remove octopus and pat dry with paper towels. Reserve 100 ml of the poaching liquid for rice or marinade if desired.

Prepare marinade

Whisk together 4 tablespoons extra-virgin olive oil, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 tablespoon fresh lemon juice, 2 tablespoons chopped parsley, and 1/2 teaspoon chili flakes (if using).

Cut and marinate octopus

Separate the tentacles from the head. For nigiri, you want slices about 1/4–1/2 inch (6–12 mm) thick and roughly 2–3 inches (5–7 cm) long. Trim to even pieces. Toss the tentacle slices briefly with 1–2 tablespoons of the marinade to coat; reserve the remaining marinade for brushing after grilling.

Preheat grill

Preheat a grill or grill pan to high heat (about 450–500°F / 230–260°C). Oil the grates lightly to prevent sticking.

Grill the octopus

Place the marinated octopus slices on the hot grill. Sear 30–60 seconds per side until you get good char marks and the surface caramelizes slightly. You do not need to cook through—poaching already cooked the octopus—you're primarily adding flavor and texture. Brush with reserved marinade once while grilling.

Finish and rest

Transfer grilled pieces to a plate, brush lightly with any remaining marinade, and let rest 2–3 minutes. Sprinkle with parsley and a pinch of toasted sesame seeds if using.

Rinse rice

Place 2 cups short-grain sushi rice in a fine mesh sieve and rinse under cold running water, swirling with your hand, until the water runs nearly clear (about 3–4 rinses). Drain 10–15 minutes.

Cook rice

Combine rinsed rice with 360 ml water in a rice cooker or pot. If using a pot, bring to a boil, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes.

Season rice

While the rice cooks, warm 3 tablespoons rice vinegar with 1 teaspoon sugar and 1/2 teaspoon fine sea salt just until sugar dissolves (do not boil). Fold seasoning gently into the cooked rice using a wooden spatula in cutting motions to avoid smashing grains. Fan the rice as you fold to cool to near room temperature—nigiri rice should be slightly warm, not hot.

Form nigiri bases

Wet your hands with a 1:4 water to rice vinegar mixture (or keep a bowl of water with a little rice vinegar nearby) to prevent sticking. Take about 18–20 g (roughly a walnut-sized portion) of rice and mold gently into an oblong block using your palms and fingertips—do not compress too hard. Repeat for the number of pieces you plan to serve; this recipe yields about 12–16 nigiri depending on rice portion size.

Assemble octopus nigiri

Optionally smear a thin dab (about 1/8 tsp) of wasabi onto the top of each rice block. Place a grilled octopus slice over each rice mound, pressing gently to adhere. If pieces are larger than the rice block, drape the slice and trim or fold under. Arrange on a platter.

Serve

Garnish nigiri with microgreens or scallions and a sprinkle of toasted sesame seeds. Serve immediately with soy sauce and pickled ginger on the side.