Grilled Octopus Recipe

Clean and prepare octopus

If not already done, remove beak and ink sac from the octopus. Rinse thoroughly under cold water. If the octopus is large, cut into manageable pieces (keep whole for presentation if 2 lbs otherwise cut into 2–3 pieces).

Simmer octopus gently

In a large pot combine 2 liters water, 2 tablespoons kosher salt, 2 bay leaves, 1 teaspoon peppercorns, the halved onion, 4 smashed garlic cloves, and 1 cup white wine (optional). Bring to a gentle simmer over medium heat. Add the octopus, reduce heat so the liquid barely simmers (no rolling boil). Cook until tender when pierced with a skewer — about 45–60 minutes for a 2 lb octopus (start checking at 40 minutes). Maintain a gentle simmer; skewer should slide in with little resistance.

Cool in pot

When tender, turn off heat and let the octopus sit in the hot liquid 20–30 minutes to finish cooking and absorb flavor. Remove octopus and reserve 1 cup of the cooking liquid. Pat octopus dry with paper towels. If you left it whole, cut tentacles into 2–3 pieces for grilling.

Preheat oven to 425°F (220°C) if you plan to roast, or prepare a grill for medium-high heat. Toss halved fingerling potatoes with 2 tablespoons olive oil, 1 teaspoon sea salt, and 1 teaspoon freshly ground pepper. Roast on a baking sheet for 25–30 minutes until tender and edges are golden, turning once; or par-cook on the stovetop in salted water 8–10 minutes until just tender, then finish on the hot grill 6–8 minutes alongside the octopus to get char and grill marks.

Preheat a gas or charcoal grill to medium-high (about 450–500°F / 230–260°C). Oil the grates lightly to prevent sticking.

Brush the blanched and dried octopus pieces lightly with reserved cooking liquid and a little olive oil. Place on the hot grill and sear for 2–3 minutes per side until charred and crisped at the tips — do not overcook as it will become tough. Total grilling time should be about 6–8 minutes depending on piece size. Remove and rest 2–3 minutes.

At the same time, grill the roasted or par-cooked fingerling potatoes for 3–4 minutes per side to develop char and reheat through.

While grilling, prepare lemon-herb sauce: in a bowl whisk together 6 tablespoons extra-virgin olive oil, juice and zest of 2 lemons, 2 tablespoons chopped oregano or thyme, 1 cup chopped parsley, 2 minced garlic cloves, 1 teaspoon red pepper flakes, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning — sauce should be bright and slightly peppery.

Fold in 3 ounces halved kalamata olives into the sauce or reserve some for garnish. If you reserved cooking liquid, whisk 1–2 tablespoons into the sauce to round out flavor (optional).

Arrange grilled octopus pieces and fingerling potatoes on a warmed serving platter or individual plates. Spoon the lemon-herb-olive sauce generously over octopus and potatoes so everything is glossy and well coated.

Scatter remaining chopped parsley, extra whole or halved olives, microgreens or baby arugula (optional), and a few lemon wedges around platter. Finish with an additional drizzle of good extra-virgin olive oil and a light sprinkle of flaky sea salt.

Serve immediately while warm. Estimated plating: 3–4 pieces of tentacle per serving with a generous portion of potatoes and herbs.