Wood-fired Octopus Recipe

Prepare brine

In a large pot combine 4 liters cold water, 120 g coarse sea salt, 120 ml white wine vinegar, 3 bay leaves, crushed garlic cloves and 1 tbsp black peppercorns. Bring to a simmer to dissolve the salt, then remove from heat and allow to cool to warm (about 40–45°C).

Tenderize octopus (optional)

If desired, freeze the cleaned octopus for 24–48 hours before cooking to help break down connective tissue. Thaw completely in refrigerator before proceeding.

Poach octopus gently

Submerge the octopus in the warm brine, ensuring it is fully covered. Place a plate on top if needed to keep it submerged. Bring the pot slowly to a gentle simmer (do not boil vigorously). Maintain a bare simmer and cook until the thickest part of the tentacle is tender when pierced—about 40–60 minutes for 2 kg total (check after 35 minutes and every 10 minutes thereafter).

Cool in liquid

Turn off heat and allow the octopus to cool in the brine to room temperature (30–45 minutes). This gradual cooling helps retain moisture and texture. Once cool, lift octopus out and reserve 100 ml of the poaching liquid for finishing oil if desired. Pat the octopus dry thoroughly with paper towels.

Prepare char coals and heat

Build a wood or charcoal fire and let it burn down until you have steady hot coals with some flame for searing. For a wood-fired oven use a medium-high heat zone around 220–300°C. If using a grill, set one side to high heat for searing.

Cut & oil

Cut the poached octopus into serving pieces: separate tentacles and slice the head (if using) into 2–3 pieces. In a bowl whisk 80 ml extra-virgin olive oil, smoked paprika, lemon zest from 1 lemon, 15 g chopped parsley, 2 tsp flaky sea salt, 1 tsp freshly ground black pepper and optional 0.5 tsp chili flakes. Toss the octopus pieces in enough of this mixture to lightly coat (reserve some dressing for finishing).

Sear over wood fire

Place octopus pieces directly over the hottest part of the coals or very hot grill for 1–2 minutes per side until nicely charred and slightly crisp at edges. Rotate to achieve even char; the interior should remain tender from poaching. For thinner tentacles, sear quickly 30–60 seconds per side.

Finish and rest

Remove octopus from the heat and immediately brush with the reserved olive oil mixture and a splash (up to 100 ml) of reserved poaching liquid if desired to add gloss and flavor. Let rest 2–3 minutes. Taste and adjust seasoning, adding a pinch more flaky sea salt or lemon juice as needed. Serve with lemon wedges.

Par-cook potatoes

Bring a pot of salted water to a boil. Add halved baby potatoes and simmer until just fork-tender, about 10–12 minutes. Drain and pat dry.

Prepare vegetables

Toss par-cooked potatoes, quartered fennel and red onion wedges with 40 ml olive oil, 1 tsp salt and 0.5 tsp pepper. Spread in a single layer on a grill-safe tray or directly on grill grates near the warm zone.

Char vegetables

Grill vegetables over medium-high heat or on the cooler side of the wood fire until they develop good char and are tender—potatoes 6–8 minutes, fennel and onion 5–7 minutes—turning as needed for even coloring.

Finish & plate

Transfer vegetables to a serving platter, sprinkle a little parsley and a squeeze of lemon. Arrange charred octopus on top or alongside the vegetables and serve immediately with extra lemon wedges.