Grilled Octopus Recipe

Clean and prepare octopus

If not already cleaned, remove the beak and ink sac, rinse the octopus under cold water. Trim any excess skin or tough bits. Pat dry with paper towels.

Tenderize by freezing (optional)

If using very fresh octopus and you have time, freeze for 24–48 hours then thaw in the refrigerator to help tenderize. If using previously frozen octopus, no additional step needed.

Poach the octopus

In a large wide pot, combine water, white wine, bay leaves, halved garlic cloves, peppercorns, 2 tsp coarse salt and 2 tbs olive oil. Bring to a gentle simmer (not a rolling boil). Submerge the octopus head-first, lowering it in 2–3 times if necessary so the tentacles curl. Simmer gently, uncovered, for 45–60 minutes depending on size (2 lbs should be about 45 minutes). Test doneness by inserting a paring knife at the thickest part of a tentacle — it should meet little resistance. Turn off heat and let octopus cool in the cooking liquid for 15 minutes for more tenderness.

Prepare for grilling

Remove octopus from liquid and reserve a cup of poaching liquid. Pat octopus dry. Using kitchen shears or a sharp knife, separate tentacles into 2–3 portion pieces if desired. Toss with 1–2 tbs olive oil and smoked paprika, and a pinch of salt so it is lightly coated.

Grill

Preheat a grill or grill pan to high heat (about 450–500°F / 230–260°C). Oil the grates lightly. Place octopus pieces on the hot grill and cook 2–3 minutes per side until charred and crisped at the edges. Baste once with a little reserved poaching liquid or olive oil to keep moist if desired. Remove from grill.

Finish

Sprinkle chopped parsley, finishing salt and freshly ground black pepper over the grilled octopus. Serve immediately with lemon wedges and chimichurri on the side.

Cook potatoes: Place potatoes in a pot, cover with cold salted water (about 1 inch above potatoes). Bring to a boil, then reduce to a simmer and cook until fork-tender, about 10–15 minutes depending on size. Drain and let cool slightly.

Make dressing: In a bowl whisk together 1 tbs olive oil, Dijon mustard, white wine vinegar, mayonnaise, minced shallot, salt and black pepper until smooth and emulsified.

Combine: While potatoes are still slightly warm, toss them with the dressing so they absorb flavor. Add chopped chives and capers, adjust seasoning to taste. Chill briefly or serve at room temperature alongside the grilled octopus.

Combine: In a bowl mix the finely chopped parsley, chopped oregano, minced garlic, red wine vinegar, red pepper flakes, salt and black pepper.

Emulsify: Slowly whisk in the 1/2 cup olive oil until combined. Stir in optional lemon juice to brighten. Taste and adjust seasoning. Let rest at room temperature for at least 15 minutes to allow flavors to meld. Serve spooned over or alongside the grilled octopus.