Grilled Octopus Recipe

Prepare and simmer octopus

In a large pot combine 4 liters water, kosher salt, bay leaves, peppercorns, quartered onion, crushed garlic and white wine (if using). Bring to a gentle simmer. Reduce heat so the liquid is barely simmering. Dip the octopus into the simmering water three times (this helps curl the tentacles), then fully submerge. Simmer gently, uncovered, until the octopus is tender when pierced with a knife — about 45–60 minutes for a 2 kg octopus. Check at 40 minutes; cooking time varies by size and freshness.

When tender, remove the octopus from the poaching liquid and let cool on a rack until you can handle it. Reserve 100 ml of the cooking liquid for the potatoes or chimichurri if desired. Pat the octopus dry with paper towels. If you prefer smaller portions, cut the head open and slice into serving pieces; leave whole if you plan to grill whole.

Cook potatoes

Place baby potatoes in a pot of salted water and bring to a boil. Cook until just tender when pierced (about 12–15 minutes depending on size). Drain and let steam-dry for 2 minutes.

Toss and roast

While still warm, toss potatoes with 2 tbs olive oil, chopped rosemary, sea salt and black pepper. Spread on a sheet pan and roast at 200°C (400°F) for 15–20 minutes or until lightly golden and crisp on edges. Add the Kalamata olives to the pan for the last 5 minutes to warm through and release flavor.

Prepare chorizo

In a small skillet over medium heat, render the diced chorizo for 4–6 minutes until it has released its oil and is slightly crisp. Transfer to a paper towel to drain and cool slightly; reserve the pan oil (about 1–2 tbs) for use in the chimichurri if desired.

Make chimichurri

In a bowl or food processor (pulse gently for texture), combine parsley, oregano, garlic, smoked paprika, red pepper flakes, red wine vinegar, salt and pepper. Add the warm rendered chorizo and 100 ml olive oil (and a spoon of reserved chorizo oil if you saved it). Stir to combine; taste and adjust seasoning. The chimichurri should be bright, herby, and slightly oily — set aside at room temperature.

Rehydrate chilies

Place dried chilies in a bowl and cover with hot water. Let soak 15–20 minutes until softened. Drain, reserving a few tablespoons of the soaking liquid.

Blend harissa

In a blender or food processor combine the softened chilies, roasted red pepper, garlic, ground cumin, ground coriander, caraway (if using), lemon juice, 40 ml olive oil and 1/2 tsp salt. Add a tablespoon of the reserved soaking liquid if needed to achieve a smooth paste. Blend until smooth. Taste and adjust salt or lemon; set aside (harissa can be made ahead and refrigerated up to 5 days).

Preheat and prepare grill

Preheat a grill or grill pan to high (230–260°C / 450–500°F). Brush grates with oil to prevent sticking.

Season octopus

Brush the cooled, patted-dry octopus with 1 tbs olive oil and season lightly with flaky sea salt and freshly ground black pepper.

Grill octopus

Place octopus on the hot grill. Sear for about 2–3 minutes per side, turning to get good char and color on the tentacles and head. Watch carefully to avoid burning; the goal is caramelized edges and smoky flavor. If the octopus was left whole and is large, you can finish by moving to a cooler part of the grill for another 2–3 minutes to warm through. Total grilling time 6–10 minutes depending on size and heat.

Rest and slice

Remove octopus from the grill and let rest 3–4 minutes. If not already portioned, slice the tentacles into 2–3 cm pieces and the head into strips.

Plate and garnish

Arrange roasted potatoes and warmed olives on a serving platter. Place grilled octopus over or alongside. Spoon chorizo chimichurri over the octopus in streaks or dollops. Dot or smear harissa on the plate (or serve in a small ramekin). Finish with a drizzle of 1 tbs extra-virgin olive oil, sprinkle of flaky sea salt, lemon wedges and microgreens or chopped parsley. Serve immediately.