Poulpe Grillé / Grilled Octopus Recipe

Clean octopus (if needed)

If your octopus has not been cleaned, remove the beak from the center of the tentacles and the ink sac, and rinse thoroughly under cold water. Trim eyes if present. Pat dry.

Simmer octopus

In a large pot combine 2 liters water, 150 ml white wine (or vermouth), bay leaves, peppercorns and 1 tablespoon coarse salt. Bring to a gentle simmer. Holding the octopus by the head, dip the tentacles into simmering liquid three times until they curl; then submerge fully. Reduce heat to maintain a low simmer (not a rolling boil) and cook until octopus is tender when pierced with a knife — about 40–60 minutes for a 1 kg octopus (check after 35 minutes).

Rest the octopus

When tender, remove octopus from the pot and let cool on a tray to room temperature, or refrigerate in its cooking liquid for 1–2 hours. Reserve 2–3 tablespoons of the cooking liquid for the marinade if desired.

Prepare marinade

Whisk together 80 ml extra-virgin olive oil, zest and juice of 1 lemon, minced garlic, rinsed capers, chopped parsley, smoked paprika, 1 tsp salt and 1 tsp freshly ground black pepper. If you saved some cooking liquid, add 1–2 tablespoons to the marinade to deepen flavor.

Marinate octopus

Slice the cooled octopus into large pieces (tentacle sections and head if using). Place in a shallow dish, pour half the marinade over the octopus, toss to coat, and let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours). Reserve the remaining marinade for finishing.

Prepare and roast/grill peppers & onion

Cut bell peppers into large strips and slice the red onion into 6–8 mm (1/4–1/3 inch) wedges. Toss with 2 tbs olive oil, 1/2 tsp sea salt and 1/2 tsp black pepper. Grill or roast the vegetables on a hot grill or in a 220°C / 430°F oven (on a sheet pan) until charred at the edges and tender, about 10–15 minutes on grill or 20–25 minutes in oven, turning once. Remove and keep warm.

Preheat grill

Preheat a grill or grill pan to high (hot) so it produces good color quickly. Oil the grates lightly to prevent sticking.

Grill octopus

Pat the marinated octopus pieces dry with paper towel (this gives better char). Place on the hot grill and cook 2–3 minutes per side until nicely charred and slightly crisp at the edges. Baste with reserved marinade once while grilling. For thicker tentacle ends, add an extra minute as needed.

Rest & dress

Transfer grilled octopus to a platter. Drizzle with the remaining marinade/finishing oil and sprinkle with flaky sea salt to taste. Scatter roasted peppers and onions around the octopus. Garnish with extra parsley, capers if desired, and lemon wedges.

Serve warm or at room temperature as an appetizer. Provide extra lemon wedges for squeezing and a small bowl of extra-virgin olive oil for dipping if desired.