Grilled Octopus Recipe

Clean the octopus

If your octopus isn't cleaned, remove the beak and innards: flip the head inside out and pull out the cartilage and entrails. Rinse thoroughly under cold water. Pat dry.

Prepare poaching liquid

In a large wide pot combine 2 liters water, 250 ml dry white wine, quartered onion, halved carrot, celery stalk, bay leaves, 10 peppercorns, 1 tablespoon sea salt and halved lemon. Bring to a gentle simmer over medium heat.

Tenderize by poaching

Once the liquid is gently simmering (not a rolling boil), lower the octopus into the pot. Reduce heat to maintain a bare simmer (small bubbles). Poach for 45–60 minutes, depending on size, until the thickest part of a tentacle is fork-tender (resists slightly but yields). Check at 40 minutes and every 10 minutes after.

Cool in the liquid

When tender, remove the pot from heat and let the octopus cool in the cooking liquid for 20–30 minutes to avoid shock and help it relax. Then lift the octopus out and drain. Reserve 120 ml (about 1/2 cup) of the poaching liquid for the vinaigrette if desired.

Trim and portion

Using a sharp knife, separate the tentacles from the head if desired and trim the head into bite-size pieces. Pat all pieces dry thoroughly with paper towels — dry surface is essential for good charring.

Make champagne vinaigrette

In a small bowl whisk together 60 ml champagne, 30 ml champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 finely minced shallot and a pinch of salt and pepper. Slowly whisk in 2 tablespoons olive oil until emulsified. If too sharp, add up to 2 tablespoons reserved poaching liquid to round flavors. Stir in 1 tablespoon chopped fennel fronds, 2 tablespoons chopped parsley and 1 teaspoon lemon zest. Taste and adjust seasoning.

Prepare fennel and oranges

Toss the thinly sliced fennel with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Set aside to marinate 10 minutes. Segment the oranges (remove pith and membranes) and reserve juices for vinaigrette if desired.

Preheat grill

Preheat a grill or cast-iron grill pan to high heat (about 230–260°C / 450–500°F). Brush the grates or pan with oil to prevent sticking.

Oil and season the octopus

Brush the poached, dried octopus with the remaining 1 tablespoon olive oil and sprinkle with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Lightly dust tentacles with the smoked paprika for color and flavor.

Grill the octopus

Place octopus pieces on the hot grill. Sear 2–3 minutes per side or until well charred and crisp at the edges — watch closely to avoid burning. For thick tentacles, rotate to get even char marks. Remove and rest 2 minutes.

Quick grill fennel (optional)

If you prefer warm fennel, grill the dressed fennel slices 1–2 minutes per side until lightly charred but still crisp. Remove and keep warm.

Assemble and serve

On a platter arrange grilled octopus, grilled or raw sliced fennel and orange segments. Spoon the champagne vinaigrette over the octopus and fennel (about 2–3 tablespoons), sprinkle with remaining chopped parsley and fennel fronds. Finish with a light drizzle of olive oil and an extra pinch of flaky sea salt if desired. Serve immediately.