Grilled Spanish Octopus Recipe

Clean & Tenderize Octopus

If your octopus is whole and uncleaned, remove the beak and ink sac (ask your fishmonger to do this if unsure). Rinse the octopus under cold water. If frozen, thaw fully—freezing helps break cell walls and tenderizes the flesh.

Simmer Octopus

In a large pot, combine 6 cups water, 1 cup dry white wine, 2 bay leaves, 1 tbs salt, 1 tbs peppercorns, and 4 smashed garlic cloves. Bring to a gentle simmer. Reduce heat to low so the liquid is barely simmering. Submerge the octopus (you can curl tentacles into the pot). Simmer gently, uncovered, for 40–55 minutes depending on size; test by inserting a knife into the thickest part — it should meet little resistance and the tentacles be tender but not falling apart. Skim any foam during simmering.

Cool & Dry

When tender, remove octopus from the poaching liquid and let it cool on a rack or tray to room temperature. Pat dry thoroughly with paper towel. Reserve 1/2 cup of the poaching liquid for warming roasted peppers or mixing with potatoes if desired.

Trim & Portion

Trim the beak area if present and separate tentacles from the head if desired. Keep portions whole for grilling (1–2 tentacles per serving). Brush octopus lightly with 2 tbs extra-virgin olive oil and season very lightly with salt.

In a small bowl, mash together 6 tbs softened unsalted butter and 2 tbs ’nduja until smooth and evenly streaked. Stir in 1 tsp lemon zest, 1 tbs lemon juice and 1 tbs finely chopped parsley. Taste and adjust — the butter should be spicy and savory with bright lemon notes. Transfer to plastic wrap, form into a log if desired, and chill in the refrigerator until slightly firm. Keep chilled until plating; allow to soften 5–10 minutes before serving so it’s spreadable.

Cook Potatoes

Place the 12 small Yukon Gold potatoes in a pot of salted water and bring to a boil. Cook until just tender when pierced with a knife, about 12–15 minutes depending on size. Drain and let steam-dry for a minute, then while still hot, halve or leave whole if small. Toss with 2 tbs olive oil, 1 tsp salt and 1 tsp freshly ground black pepper. Keep warm.

Prepare Roasted Red Peppers

If using jarred roasted red peppers, drain and pat dry, then slice into wide strips. If roasting fresh peppers, char over a gas flame or under a broiler until blackened, place in a bowl covered with plastic to sweat 10 minutes, then peel, seed and slice. Warm the pepper strips briefly in a skillet with 1–2 tablespoons of the reserved poaching liquid or a drizzle of olive oil to take the chill off, then set aside.

Roast Cippolini Onions

Preheat oven to 425°F (220°C). Toss peeled cippolini onions (8) with 1 tbs butter and a pinch of salt. Place on a baking sheet and roast until caramelized and tender, about 20–25 minutes, turning once halfway through. Alternatively, sweat in a skillet over medium heat until browned and tender. Keep warm.

Finish Potatoes & Vegetables

Just before plating, rewarm potatoes in a hot skillet to crisp their outsides slightly, or roast quickly under a hot broiler for 2–3 minutes. Arrange potatoes, roasted red peppers and caramelized cippolini onions together as a bed for the octopus.

Preheat Grill / Grill Pan

Preheat a grill or heavy grill pan to high heat — you want strong direct heat for good char.

Grill Octopus

Place the poached, oiled octopus tentacles on the hot grill. Grill 2–3 minutes per side, until charred and slightly crisp on the edges. Watch carefully to avoid burning; rotate for cross-hatch marks if desired. Remove from grill and rest 2 minutes.

Plate & Add ’Nduja Butter

On each plate (small plate portion), arrange a portion of potatoes and roasted vegetables. Lay 1–2 grilled octopus tentacles on top. Slice or dollop 1–1.5 tbs of the chilled ’nduja butter and place on the warm octopus so it melts slightly and creates a savory sauce.

In a small bowl, toss 1/4 cup chopped flat-leaf parsley, 2 tsp chopped oregano and 1 tbs sliced chives with 1 tbs extra-virgin olive oil, 1 tsp red wine or sherry vinegar and 1/2 tsp flaky sea salt. Spoon a small mound of the herb salad beside the octopus and vegetables for freshness. Garnish plates with lemon wedges to squeeze over the octopus.

Taste and adjust seasoning: finish with a light drizzle of olive oil and a sprinkle of flaky salt over the octopus if needed. Serve immediately while octopus is warm and butter is melting.