MediterraneanAppetizerGluten-FreeDairy-Free

Grilled Octopus

Prep
15 minutes
Cook
1 hour
Total
1 hour 45 minutes
Serves
6
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Ingredients

Units
  • 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

Instructions

  1. 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. 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. 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. 4

    Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  5. 5

    Grill octopus until charred on all sides, 3 to 4 minutes per side.

  6. 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.