Grilled Octopus Recipe

Prepare and tenderize

Rinse the octopus under cold water. If not already done, remove the beak and ink sac from the head and trim the eyes. For tenderizing, you can freeze the octopus for 24 hours and thaw before cooking (if using fresh).

Simmer the octopus

In a large pot, combine 3 liters of water, 2 tablespoons sea salt, 2 bay leaves, 8 peppercorns, 1 halved onion and 1 halved lemon. Bring to a gentle simmer. Do not boil vigorously. Hold the octopus by the head and dip the tentacles into the simmering water 3 times (this helps curl the tips), then fully submerge. Reduce heat to maintain a gentle simmer and cook until tender when pierced with a skewer — about 40–60 minutes for a 1 kg octopus. Start checking at 35 minutes; cooking time varies by size and age.

Cool in poaching liquid

When tender, remove the pot from heat and let the octopus cool in the cooking liquid for 20–30 minutes to keep it moist and further tenderize. Remove from liquid, reserve a small cup of the cooking liquid if desired for thinning the marinade later, and pat the octopus dry with paper towels.

Trim and portion

Separate the head from the tentacles if desired and slice the tentacles into 2–3 cm (3/4–1 inch) pieces on a bias for attractive presentation, or leave whole for grilling if preferred.

Make the marinade

In a bowl, whisk together 6 tablespoons extra-virgin olive oil, 3 minced garlic cloves, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 3 tablespoons chopped parsley, 1 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper (optional), 1 teaspoon coarse sea salt and 1/2 teaspoon freshly ground black pepper. If the mixture is too thick, add 1–2 tablespoons of the reserved cooking liquid to loosen.

Marinate briefly

Toss the cooled, dried octopus pieces with about half of the marinade and let rest at room temperature for 15–20 minutes to absorb flavor. Reserve the remaining marinade to brush during and after grilling.

Preheat grill

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

Grill octopus

Place tentacle pieces (or whole tentacles) on the hot grill. Grill 2–3 minutes per side until charred and crisp at the edges, brushing occasionally with the reserved marinade. Aim for caramelized exterior without overcooking the interior. Whole large tentacles may take 4–5 minutes per side.

Finish and rest

Transfer grilled octopus to a platter. Spoon remaining fresh marinade over the top and let rest 3–5 minutes so juices redistribute.

Arrange grilled octopus on a serving plate over a bed of arugula or microgreens if using. Scatter chopped parsley if desired, drizzle with 1 tablespoon extra-virgin olive oil, add lemon wedges alongside, and finish with a light pinch of coarse sea salt and a grind of black pepper. Serve immediately as an antipasti.