Pulpo Alla Griglia Recipe

Time2h

Serves4

Tender Sliced Grilled Octopus Served Cold and Tossed with Lemon, Tomato, Garlic and Basil

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Cook the Octopus
Bring a large pot of salted water to a boil. Add the octopus and simmer for about 45-60 minutes, or until tender. You can check tenderness by piercing it with a fork; it should be soft but not falling apart.
2
Cool and Slice
Once tender, remove the octopus from the pot and let it cool in a bowl. Once cooled, slice the octopus into thin rounds.

3
Prepare the Grill
Preheat your grill to medium-high heat. Brush the grates with olive oil to prevent sticking.
4
Grill the Octopus
Place the sliced octopus on the grill and cook for 2-3 minutes on each side, until you achieve nice grill marks and a slight char.

5
Prepare the Dressing
In a mixing bowl, combine the juice of the lemons, minced garlic, olive oil, salt, and black pepper. Whisk together until well combined.
6
Mix with Tomatoes and Basil
Chop the fresh tomatoes and add to the bowl along with the sliced grilled octopus and torn basil leaves. Toss everything gently to combine.

7
Plate the Dish
Arrange the grilled octopus salad on a serving platter. Drizzle with any remaining dressing and garnish with additional basil if desired.
8
Serve Cold
Refrigerate for at least 30 minutes before serving. Serve chilled as an appetizer or a light main course.