Octopus Recipe
Sashimi quality Mediterranean octopus, charcoal broiled
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Ingredients
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Octopus & Marinade
Poaching Liquid
Charcoal & Finish
Method
Octopus & Marinade
- 1
Prepare marinade
In a bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tbsp fresh lemon juice, 2 tsp minced garlic, 2 tbsp chopped parsley, 1 tsp dried oregano, 1 tsp smoked paprika, 2 tsp fine sea salt and 1 tsp freshly ground black pepper. Set aside.
- 2
Trim and inspect octopus
If not already done, remove beak and ink sac from the octopus and rinse under cold water. Pat dry with paper towels. If the octopus is very large, score the base of the head or cut into large sections so pieces will fit on the grill and cook evenly.
Poaching Liquid
- 3
Make poaching liquid
In a large pot, combine 2 liters water, 2 tbsp coarse sea salt, 1/2 cup white wine (optional), 2 bay leaves, 1 tbsp peppercorns and the halved lemon. Bring to a gentle simmer over medium heat.
- 4
Poach octopus
Once the liquid is simmering (not a rolling boil), lower the octopus into the pot. Simmer gently until the octopus is tender when pierced with a skewer — about 35–60 minutes depending on size (for a 1 kg octopus expect ~40–50 minutes). Test by inserting a paring knife into the thickest part of a tentacle; it should slide in with little resistance. Keep the lid partially on to maintain a gentle simmer.
- 5
Cool in poaching liquid
When tender, remove the pot from heat and let the octopus cool in the poaching liquid for 20–30 minutes to rest and re-hydrate. Then transfer to a tray and pat dry thoroughly with paper towels (dry surface is essential for good charring).
Octopus & Marinade
- 6
Charcoal & Finish
- 7
Prepare charcoal grill
Light charcoal and let it burn until covered with white ash, arranging coals for a medium-high direct heat zone. You want a hot, even bed of coals for quick charring. Clean and oil the grill grate to prevent sticking.
- 8
Charcoal broil octopus
Brush the grill grate with a little oil. Place octopus pieces tentacle-side down on the hot grill. Cook 2–3 minutes per side, turning to get good char marks and slightly crisped edges — total 6–8 minutes depending on thickness. During grilling, brush occasionally with the reserved marinade or 1–2 tbsp olive oil to keep moist and build flavor. Avoid overcooking; you only want a fast char to add smoky flavor and texture.
- 9
Rest and finish
Transfer grilled octopus to a serving platter. Drizzle with the remaining marinade or an extra 1–2 tbsp olive oil, sprinkle with flaky sea salt and chopped parsley, and serve with lemon wedges for squeezing over the octopus.
