Grilled Baby Octopus Recipe

Clean and tenderize

If baby octopus are not fully cleaned, remove beaks and innards. Rinse under cold running water. Pat dry with paper towels.

Simmer

In a medium saucepan, combine 6 cups water, 1 cup white wine, 2 bay leaves, 3 halved garlic cloves, 1 tablespoon black peppercorns and 1 tablespoon kosher salt. Bring to a gentle simmer over medium heat (do not boil vigorously). Add the baby octopus, reduce heat to maintain a low simmer and cook until tender, about 25–35 minutes depending on size. Test tenderness by inserting a paring knife at the thickest part — it should glide with little resistance. Remove octopus from poaching liquid and let cool slightly.

Marinate and season

When cool enough to handle, trim any excess and pat octopus dry. Toss with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 tablespoon fresh lemon juice, and a pinch of sea salt and freshly ground black pepper. Let sit 10 minutes to absorb flavors.

Grill

Preheat a grill or grill pan to high heat (about 450–500°F / 230–260°C). Brush grates with oil. Place octopus on the hot grill and cook 2–3 minutes per side until lightly charred and crisp at the edges. Baste once with remaining 1–2 tablespoons olive oil while grilling to prevent sticking and add sheen. Remove from heat and rest 2 minutes. Slice into bite-sized pieces if desired.

Cook orzo

Bring 3 cups water (or low-sodium broth) to a boil with 1/2 teaspoon salt. Add 1 cup orzo and cook uncovered, stirring occasionally, until al dente, about 8–10 minutes. Drain and rinse briefly under cold water to stop cooking and cool slightly. Drain thoroughly.

Assemble salad base

In a large bowl, combine the cooked orzo, 1/2 cup chopped sundried tomatoes, 1/2 cup halved Kalamata olives, 1/4 cup finely diced red onion, 1/2 cup crumbled feta, 2 tablespoons chopped parsley, 1 teaspoon lemon zest and 2 tablespoons extra-virgin olive oil. Toss gently to combine and set aside at room temperature.

Roast lemons

Preheat oven broiler or a hot oven to 450°F (230°C). Place 2 halved lemons cut-side up on a small baking sheet, drizzle lightly with a little of the 4 tablespoons olive oil, and broil or roast until the cut surfaces are caramelized and lightly browned, about 6–8 minutes (watch closely to prevent burning). Remove and let cool slightly.

Make vinaigrette

Squeeze the roasted lemons into a small bowl, straining out seeds. Whisk in 4 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon honey, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon salt and 1/4 teaspoon black pepper until emulsified. Taste and adjust seasoning. If too sharp, add another 1/2 teaspoon honey; if too thick, thin with up to 1 tablespoon warm water.

Dress salad

Pour about half of the vinaigrette over the orzo salad and toss to coat. Reserve the remainder to dress the plated octopus or add more to taste when serving.

To serve (serves 4 as appetizer portions): Spoon a bed of the dressed orzo salad onto individual plates or a shared platter. Arrange grilled octopus pieces over the orzo. Drizzle remaining roasted lemon vinaigrette over the octopus and salad. Scatter additional crumbled feta and chopped parsley if desired. Finish with microgreens or baby arugula, a light sprinkle of flaky sea salt and freshly ground black pepper, and an extra lemon wedge on the side.

Notes: Serve warm or at room temperature. All components are prepared to match quantities above; adjust salt and acidity to taste.