Grilled Portuguese Octopus Recipe

Clean & prepare

If the octopus is frozen, thaw overnight in the refrigerator. Rinse the octopus under cold water. Remove the beak by turning the head inside out or cutting it away where the tentacles meet; remove the eyes if desired. Pat dry with paper towels.

Braise (poach) the octopus

In a deep, wide pot large enough to hold the octopus, combine water, white wine (or dry sherry), bay leaves, peppercorns and 1 teaspoon coarse salt. Bring the liquid to a gentle simmer over medium heat. Submerge the octopus (you can fold the head) and reduce heat to low so the liquid barely simmers. Partially cover and simmer gently for 45–60 minutes for a 2–3 lb octopus, or until a knife easily pierces the thickest part of a tentacle and the meat feels tender but not mushy. Skim any foam that rises during cooking.

Cool & reduce moisture

Turn off the heat and let the octopus rest in the cooking liquid for 20 minutes to redistribute juices and finish tenderizing. Remove the octopus and let cool on a cutting board until easy to handle. Reserve 100 ml of the braising liquid for finishing sauce if desired.

Portion & oil

Cut the tentacles apart (and slice the head into pieces if you like). Brush tentacles lightly with 2 tablespoons olive oil and season lightly with coarse salt and freshly ground pepper just before grilling.

Grill to finish

Preheat grill or grill pan to high heat (about 230–260°C / 450–500°F). Place tentacles on the hot grill and cook 1–2 minutes per side until nicely charred and crisp at edges—watch carefully to avoid burning. Remove and set aside.

Preheat oven

Preheat oven to 220°C / 425°F.

Prepare potatoes

Toss halved potatoes in 2 tablespoons extra-virgin olive oil, 1 teaspoon coarse salt and 1/2 teaspoon freshly ground black pepper. Spread in a single layer on a large rimmed baking sheet.

Roast potatoes

Roast potatoes for 20 minutes, then remove the sheet and gently toss to promote even browning. Return to oven and roast another 10–15 minutes until golden and tender when pierced with a fork.

Add tomatoes and aromatics

While potatoes roast, toss tomato wedges, sliced red onion and minced garlic with 1 tablespoon olive oil and dried oregano. After potatoes are golden (total 30–35 minutes), add tomatoes, onions and garlic to the sheet pan alongside potatoes. Scatter capers (rinsed) and halved kalamata olives over the vegetables. Return to oven for 8–10 minutes, just long enough for tomatoes to soften and flavors to meld without collapsing the tomatoes.

Finish roasted vegetables

Remove the sheet pan. Drizzle the remaining 1 tablespoon olive oil over the mixture and gently toss to coat. Taste and adjust seasoning with remaining coarse salt and black pepper if needed.

Warm reserved braising liquid briefly and stir in 1 tablespoon lemon juice and 1 tablespoon chopped parsley to make a light pan sauce (optional).

Arrange roasted potatoes, tomatoes, onions, capers and olives on a large serving platter or individual plates. Place grilled octopus tentacles over the roasted vegetables.

Drizzle the octopus and vegetables with the reserved pan sauce or a little extra-virgin olive oil. Sprinkle chopped parsley, the remaining 1 tablespoon lemon juice, smoked paprika if using, and finish with flaky sea salt to taste.

Serve immediately while warm. Provide lemon wedges alongside if desired.