Grilled Octopus (gf) Recipe

Prepare poaching liquid

In a large stockpot combine 3 L water, 250 ml white wine, 2 tbsp coarse salt, 2 bay leaves, 4 crushed garlic cloves, 1 tsp peppercorns and the halved lemon. Bring to a gentle simmer over medium heat.

Tenderize and cook octopus

Holding the octopus by the head, dip the tentacles 3 times into the simmering liquid to help them curl, then fully submerge the octopus. Reduce heat to maintain a gentle simmer (not a rolling boil). Poach, partially covered, until the thickest part of a tentacle is easily pierced with a knife—about 45–60 minutes for a 2–3 lb octopus. Check at 40 minutes and every 10 minutes after. If using a pressure cooker, cook 15–20 minutes at high pressure and allow natural release.

Cool in poaching liquid

When done, turn off the heat and allow the octopus to cool in the liquid for 20–30 minutes to retain moisture and flavor. Remove the octopus, reserve 120 ml of the poaching liquid, and pat the octopus dry with paper towels. Trim the beak and eyes if still present, and separate into sections (halves or individual tentacles) for grilling.

Make tangerine-honey glaze

In a small saucepan combine 60 ml fresh tangerine juice, 2 tbsp honey, 1 tbsp gluten-free tamari, and 1 tsp rice vinegar. Bring to a gentle simmer and reduce for 3–4 minutes until slightly thickened. Taste and adjust balance—add a pinch more honey for sweetness or a squeeze of tangerine for brightness. Remove from heat and stir in the reserved 120 ml poaching liquid to thin slightly if too syrupy; keep warm.

Combine yuzu kosho dressing

In a small bowl whisk together 1 tsp yuzu kosho, 2 tbsp olive oil and 3 tbsp basil oil until emulsified. Add 1–2 tbsp of the tangerine-honey glaze if you want a sweeter, looser sauce. This is used for finishing and drizzling.

Prep scallions and seasoning

Thinly slice 3 scallions on a bias. Combine 1 tsp sea salt flakes and 1/2 tsp freshly ground black pepper in a small dish to use for final seasoning.

Grill octopus

Preheat a grill or grill pan over high heat until very hot. Lightly brush the octopus pieces with 2 tbsp extra-virgin olive oil. Place tentacles on the hot grill and sear 1–2 minutes per side until charred in spots and edges crisp — don't overcook. During the last 30–45 seconds of grilling, brush lightly with the tangerine-honey glaze to caramelize (apply 1–2 times).

Plate and finish

Arrange grilled octopus on a serving platter. Drizzle the yuzu-kosho/basil oil dressing over the octopus (about 1–2 tbsp per serving or to taste). Spoon additional tangerine-honey glaze selectively over tentacles for shine and citrus notes. Scatter the sliced scallions evenly across the octopus. Finish with a light sprinkle of the sea salt and black pepper mixture and a final drizzle (1 tbsp) of basil oil.

Serve

Serve immediately with lemon wedges on the side. Suggestion: offer extra yuzu kosho and tangerine-honey glaze at the table for guests to adjust heat and sweetness.