Grilled Octopus Recipe

Clean and tenderize

If octopus still has beak or ink sac, remove them. Rinse under cold water. If you have time and want extra tenderness, freeze then thaw before cooking (skip if already thawed).

Simmer

In a large pot bring water, white wine, bay leaves, halved garlic cloves, peppercorns and kosher salt to a gentle simmer. Do not boil vigorously. Add the octopus, submerge, reduce heat so the surface just ripples and simmer until tender when pierced with a knife—about 40 to 60 minutes for a 2 lb octopus. Start checking at 35 minutes. Times vary with size; you want the thickest part to give without feeling rubbery.

Cool and dry

Remove octopus from poaching liquid and let cool on a cutting board until easy to handle. Reserve 1/2 cup poaching liquid for the salad if desired. Pat octopus dry thoroughly with paper towels (this promotes good char).

Prepare for grill

Trim tentacle tips if desired and cut the body into manageable pieces (leave tentacles whole or halved). Toss octopus pieces with 2 tablespoons olive oil and smoked paprika, rubbing to coat evenly. Season lightly with a pinch of salt.

Grill

Preheat a grill or grill pan to high heat (medium-high to high, around 450–500°F / 230–260°C). Grill octopus pieces 2–3 minutes per side until well charred and edges crisp—watch closely to avoid burning. Rotate to get cross-hatch marks. Brush with remaining 1 tablespoon olive oil as needed.

Rest

Transfer grilled octopus to a plate, squeeze fresh lemon over the top and let rest 2 minutes before plating.

Prepare corn

If using fresh corn: char the ears on the grill alongside octopus or in a skillet until slightly blackened, about 6–8 minutes, turning occasionally. Let cool and cut kernels off the cob. If using frozen, thaw and pat dry.

Combine salad

In a bowl combine corn kernels, minced shallot, halved cherry tomatoes and chopped cilantro. Add lime juice and 1 tablespoon olive oil. Toss to coat. Season with salt and black pepper to taste. If desired, add 1–2 tablespoons of reserved poaching liquid for extra flavor, then re-season.

Chill briefly

Let the salad sit 5–10 minutes at room temperature to marry flavors, or refrigerate briefly if you prefer it chilled.

Whisk together mayonnaise, sriracha, lemon juice and smoked paprika in a small bowl until smooth. Taste and add salt if needed. Adjust heat by adding more sriracha if you want it spicier.

Place a spoonful of corn salad on each plate. Arrange grilled octopus pieces over or beside the salad. Drizzle or dot spicy mayo around the plate. Finish with a light drizzle of extra-virgin olive oil, a sprinkle of microgreens or chopped parsley and an additional squeeze of lemon. Serve immediately.