Polpo Alla Griglia Recipe

Prepare and tenderize octopus

If the octopus has a beak, remove it by turning the head inside out and cutting it away. Rinse the octopus under cold water. To tenderize, freeze then thaw once if not already done (this helps break down fibers).

Simmer the octopus

In a large pot combine 2 liters water, 120 ml white wine, 2 bay leaves, crushed garlic, 8 peppercorns and 2 tsp salt. Bring to a gentle boil. Holding the octopus by the head, dip the tentacles into the simmering liquid three times (this curls the tips), then fully submerge the octopus. Reduce heat to a gentle simmer, cover, and cook until tender when pierced with a skewer — about 45–60 minutes for a 1 kg octopus. Check at 40 minutes; cooking time varies by size. The skewer should meet little resistance.

Cool in cooking liquid

Once tender, remove the pot from heat and allow the octopus to cool in its cooking liquid for 20–30 minutes (this firms texture and prevents shock). Remove the octopus, reserve 120 ml of the cooking liquid and discard the rest.

Prep for grilling

Pat the octopus dry with paper towels. Toss with 2 tbs olive oil and a pinch of salt to coat evenly. If desired, separate tentacles from the head for easier grilling and serving.

Place 400 g drained and rinsed beans in a bowl. Add 3 tbs extra-virgin olive oil, 1 tbs lemon juice, 2 tbs chopped parsley, 0.5 tsp salt and 0.25 tsp black pepper. Gently toss to coat, taking care not to mash the beans. If mixture seems dry, add 1–2 tablespoons of the reserved octopus cooking liquid to loosen and add flavor. Taste and adjust seasoning. Keep at room temperature until plating.

Prepare radicchio

Core the radicchio and separate into halves or large wedges. Brush cut surfaces lightly with 1 tbs olive oil, sprinkle 0.25 tsp salt and 1 tsp red wine vinegar over leaves. Let sit 5 minutes to mellow bitterness.

Cook nduja

Heat a small skillet over medium heat. Add 80 g nduja and cook, stirring, until it melts into an oily paste (about 2–3 minutes). Remove from heat and keep warm. If very spicy, stir in 1 tsp olive oil or a spoonful of the reserved cooking liquid to loosen.

Grill radicchio

Preheat a grill or heavy grill pan to medium-high. Grill radicchio cut-side down until charred and slightly wilted, 2–3 minutes per side. Transfer to a plate and set aside.

In a small skillet heat 1 tbs olive oil over medium heat. Add 1 minced garlic clove and cook 20–30 seconds until fragrant. Add 0.75 cups breadcrumbs and 1 tsp lemon zest, 0.25 tsp salt and 0.25 tsp red pepper flakes. Toast, stirring frequently, until golden and crisp, about 3–5 minutes. Remove from heat and set aside.

Preheat and grill

Preheat the grill or grill pan to high so it gives a good char. Place oiled octopus tentacles and any head pieces on the hot grill. Sear 1.5–2 minutes per side (longer for thicker portions) until nicely charred and slightly crisp at the edges. Brush lightly with reserved cooking liquid or olive oil if they begin to dry.

Assemble nduja

Spoon warm nduja in small dollops over the grilled octopus or spread thinly on grilled radicchio as desired. The nduja will add spicy, oily richness.

Plate and finish

On a serving platter or individual plates, spoon the dressed white beans to form a bed. Arrange grilled radicchio pieces beside or under octopus. Place grilled octopus over beans. Scatter the toasted breadcrumbs over the octopus and beans. Drizzle 2 tbs extra-virgin olive oil over everything, sprinkle 1 tbs chopped parsley and microgreens if using, and serve with lemon wedges.