Grilled Octopus Recipe

Prepare the cooking liquid

In a large, heavy pot combine 2 liters water, 1 cup white wine, 2 bay leaves, 1 tablespoon black peppercorns and 2 teaspoons coarse salt. Bring to a gentle simmer over medium-high heat.

Tenderize and simmer octopus

Holding the octopus by the head, dip the tentacles into the simmering liquid three times to help them curl, then fully submerge. Reduce heat to maintain a gentle simmer (not a rolling boil). Poach until tender when pierced with a knife at the thickest part of a tentacle, about 40–60 minutes depending on size (for a 2 lb octopus expect ~45 minutes). Check tenderness after 30 minutes and every 10 minutes after.

Cool and dry

When tender, remove the octopus from the liquid and let it cool on a cutting board. Reserve 2–3 tablespoons of the cooking liquid for the vinaigrette if desired. Pat the octopus dry with paper towels. Optionally trim the beak and remove excess skin.

Portion and oil

Cut the tentacles into 3–4 inch pieces (or leave small whole). Brush all sides lightly with 1–2 tablespoons olive oil and season very lightly with salt (the vinaigrette will provide more seasoning).

Preheat grill

Preheat a grill or cast-iron grill pan to high heat (about 500°F / 260°C). Oil the grates or pan well with remaining olive oil to prevent sticking.

Grill

Place octopus pieces on the hot grill. Sear until well charred and crisp at the edges, about 2–3 minutes per side. Turn to get even char marks. Total grilling time should be 6–8 minutes. Avoid overcooking — you want a smoky exterior and a tender interior.

Rest

Transfer grilled octopus to a plate, cover loosely with foil and rest 3–5 minutes.

While the octopus cooks, prepare the vinaigrette. In a bowl whisk together 6 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon fresh orange juice, 1 teaspoon red wine vinegar, 1 teaspoon honey, 1 clove minced garlic, 2 tablespoons finely chopped fresh oregano, 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper until emulsified. Taste and adjust acidity or salt. If desired, whisk in 1–2 tablespoons reserved octopus cooking liquid to round the flavor and thin the dressing slightly.

Arrange grilled octopus on a warmed platter. Drizzle 2–3 tablespoons of the oregano olive oil citrus vinaigrette over the octopus, tossing gently to coat. Scatter microgreens or chopped parsley over the top, sprinkle a light dusting of smoked paprika if desired, and serve with lemon wedges on the side for additional brightness.

Serve immediately while warm. Leftover grilled octopus keeps in an airtight container in the refrigerator for up to 2 days; reheat gently or serve chilled with more vinaigrette.