Chargrilled Octopus Recipe

Tenderize and Simmer

Rinse the cleaned octopus under cold water. In a large pot combine 2 liters water, white wine, bay leaves, smashed garlic cloves and quartered onion. Bring to a gentle simmer over medium heat. Add the octopus, reduce heat to low so the liquid barely simmers, cover partially and poach until tender when pierced with a skewer (about 40–55 minutes depending on size). Check at 40 minutes; the tip of a skewer should slide in with little resistance. Do not boil vigorously.

Cool and Marinate

Remove the octopus from the poaching liquid and let it cool slightly on a tray until manageable. Reserve 100 ml of the poaching liquid for the vinaigrette if desired. Pat the octopus dry with paper towels. Toss the octopus with 2 tbsp olive oil, 1 tbsp kosher salt, 1 tsp black pepper and 1 tsp dried oregano; let rest at room temperature for 15 minutes to absorb flavors.

Prepare Grill

Preheat a gas or charcoal grill to high (medium-high for gas) — aim for a surface temperature of roughly 230–260°C (450–500°F). Oil the grates well to prevent sticking.

Chargrill

Cut the octopus tentacles from the head and, if large, halve lengthwise so pieces are 2–3 cm thick. Brush both sides with extra-virgin olive oil. Place on the hot grill and cook until char marks appear and edges are crisp, about 2–3 minutes per side (total 6–8 minutes), turning once. For thicker pieces, grill briefly over direct heat then move to slightly cooler section to finish without burning.

In a bowl whisk together 30 ml red wine vinegar, 15 ml fresh lemon juice, minced shallot, minced garlic, 1 tsp Dijon mustard, 1 tsp honey and 1 tsp dried oregano. Slowly whisk in 80 ml extra-virgin olive oil until emulsified. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or salt. Optionally stir in 1–2 tbsp of the reserved warm poaching liquid to loosen and add flavor; let the vinaigrette rest for 10 minutes to meld.

If using fresh corn, sauté the corn kernels in 1 tsp olive oil over medium-high heat for 3–4 minutes until slightly charred and tender; let cool. In a bowl combine the cooled corn, diced red bell pepper, diced red onion, chopped parsley and optional mint. Dress with 15 ml lemon juice, 15 ml extra-virgin olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss and chill briefly for 10 minutes so flavors marry.

Slice the chargrilled octopus into serving pieces if you haven’t already. Spoon a generous bed (about 1/3 cup per serving) of corn relish onto each plate.

Arrange 3–4 pieces of grilled octopus over the corn relish. Drizzle 1–2 tbsp of the house Greek vinaigrette over the octopus and relish per serving. Sprinkle a light pinch (about 1/8 tsp) of smoked paprika over each portion for color and hint of smokiness. Finish with 1 tsp extra-virgin olive oil brushed across the octopus, a squeeze of lemon wedge, and a scattering of microgreens or chopped parsley.

Serve immediately while the octopus is warm so the char and vinaigrette aromas are at their best.