MediterraneanStarterGluten-FreeDairy-Free

Grilled Octopus

Name: Grilled Octopus
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 tbsp kosher salt; 1 tbsp black peppercorns; 1 wine cork; 3 1/2 lbs octopus, head and beak removed; 2 tbsp extra-virgin olive oil; 1/2 medium lemon; 1/2 tbsp minced fresh parsley; Salt and freshly ground black pepper to taste

Tender octopus becomes irresistibly charred and smoky when grilled over high heat, with a subtle sweetness from the wine cork-infused cooking liquid that keeps the meat impossibly tender. Finished with a drizzle of peppery olive oil, bright lemon, and fresh parsley, each bite balances delicate seafood with bold Mediterranean char. Perfect for impressing dinner guests or treating yourself to a restaurant-quality starter that feels both elegant and comforting.

Prep

15 minutes

Cook

1 hour

Total

1 hour 45 minutes

Serves

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Ingredients

Units

Instructions

1
Fill a large pot half full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
2
Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.
3
Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
4
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5
Grill octopus until charred on all sides, 3 to 4 minutes per side.
6
Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra-virgin olive oil and squeeze lemon over the top. Sprinkle with parsley and season with salt and pepper. Serve immediately.

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Grilled Octopus

Prep

15 minutes

Cook

1 hour

Total

1 hour 45 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Fill a large pot half full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
2
Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.
3
Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
4
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5
Grill octopus until charred on all sides, 3 to 4 minutes per side.
6
Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra-virgin olive oil and squeeze lemon over the top. Sprinkle with parsley and season with salt and pepper. Serve immediately.

Reviews

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