Grilled Octopus Recipe
Make Grilled Octopus Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Poaching / Tenderizing
Marinade / Finishing
Grill / Serve
Method
Poaching / Tenderizing
- 1
Prepare octopus
If the octopus is frozen, fully thaw it in the refrigerator. Rinse under cold water and remove the beak and eyes if your fishmonger hasn't already done so. Pat dry with paper towels.
- 2
Build poaching liquid
In a large heavy pot, combine the water, dry white wine, bay leaves, black peppercorns, crushed garlic cloves, coarse salt, halved lemon, and 2 tablespoons olive oil. Bring to a gentle simmer over medium heat.
- 3
Simmer the octopus
Submerge the octopus in the simmering liquid. Reduce heat to low so the liquid remains at a gentle simmer (small bubbles). Cover partially and simmer until the thickest part of the tentacle is tender when pierced with a skewer, about 45–75 minutes depending on size (for a 2 lb octopus expect ~50–60 minutes).
- 4
Check for doneness
Test by inserting a skewer where the head meets a tentacle; it should go in with little resistance. Do not boil vigorously — that toughens the meat.
- 5
Cool in poaching liquid
Turn off the heat and let the octopus cool in the poaching liquid for 20–30 minutes to allow flavors to settle and the flesh to relax further. This step improves texture.
- 6
Dry
Remove the octopus and drain on a rack. Pat thoroughly dry with paper towels — a dry surface is essential for good grill char.
Marinade / Finishing
- 7
Make marinade
Whisk together 4 tbs extra-virgin olive oil, 3 tbs lemon juice, smoked paprika, chopped oregano (or parsley), minced garlic, sea salt, and freshly ground black pepper in a small bowl until emulsified.
- 8
Cut and toss
Trim the octopus into grillable pieces: separate tentacles and slice the head into 1/2–3/4-inch strips if desired. Place the pieces in a bowl and toss with about half the marinade (reserve the rest for finishing) so they are evenly coated. Let rest 10–15 minutes at room temperature while the grill heats.
Grill / Serve
- 9
- 10
Grill octopus
Place octopus pieces on the hot grill. Sear each side 2–3 minutes until you see good char marks and a slight crisp at the edges. Tentacles may curl and caramelize — rotate to get even char. Do not overcook; you are only finishing and adding smoky flavor.
- 11
- 12
