Grilled Octopus Recipe

Clean and Prepare Octopus

If not already cleaned, remove beak and eyes from the octopus and rinse under cold water. Pat dry with paper towels. If the octopus is large, optionally cut into 2 pieces (head and tentacles) for easier handling.

Simmer Octopus

In a large pot bring 2 liters of water to a gentle simmer (not a rolling boil). Add white wine, bay leaves, smashed garlic, quartered onion, peppercorns and 1.5 tablespoons salt. Submerge the octopus, reduce heat to maintain a low simmer and cook until tender, about 45–60 minutes depending on size (check by inserting a knife into the thick part of a tentacle — it should meet little resistance). Skim foam if it forms. Do not boil vigorously or the octopus will toughen.

Cool & Marinate

Remove octopus from the poaching liquid and let cool slightly on a rack. When warm (not hot), cut into 1–2 inch pieces if desired. In a bowl whisk 1/2 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, smoked paprika, red pepper flakes and chopped parsley. Toss the octopus with the marinade, cover and refrigerate for 30–60 minutes to allow flavor penetration. Reserve some marinade for brushing during grilling.

Preheat Grill

Preheat a grill or grill pan to high heat (about 450–500°F / 230–260°C). Oil grates lightly to prevent sticking.

Grill Octopus

Brush the octopus pieces with reserved marinade and place on the hot grill. Sear 2–3 minutes per side until nicely charred and slightly crispy at edges. Use tongs to turn carefully. Total grilling time should be about 6–8 minutes depending on piece size. After grilling, transfer to a plate and let rest 3–5 minutes.

Whisk together 1/2 cup mayonnaise, 1 teaspoon macha powder, 1 tablespoon lemon juice, 1 teaspoon minced garlic and 1/2 teaspoon toasted sesame oil until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity or salt. Chill until ready to plate. If the aioli is too thick, thin with up to 1 teaspoon water or lemon juice.

In a small jar or bowl combine 1/4 cup extra-virgin olive oil, 1 tablespoon rice wine vinegar, 2 tablespoons lemon juice, 3/4 teaspoon macha powder, 1/2 teaspoon honey and 1/2 teaspoon Dijon mustard. Whisk or shake vigorously until emulsified. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust sweetness or acidity as needed.

Toast Pepitas & Sesame

In a small dry skillet over medium heat toast 1/4 cup pepitas, 1 teaspoon white sesame and 1 teaspoon black sesame, stirring frequently, until fragrant and lightly browned — about 3–4 minutes. Transfer to a small bowl to cool.

Assemble & Finish

Arrange grilled octopus pieces on a serving platter or individual plates. Dollop or pipe small quenelles of macha aioli around the octopus. Drizzle macha lemon vinaigrette lightly over the octopus and plate (use sparingly; it should brighten not drown). Sprinkle the toasted pepitas and sesame seeds evenly over the dish. Scatter microgreens on top for freshness. Finish with a light sprinkle of flaky sea salt and a teaspoon of olive oil drizzled over the octopus for sheen. Serve immediately.