Excellent choice! Grilled octopus is a stunning Mediterranean dish that is surprisingly simple to master. The key is tenderizing the octopus through slow cooking before it hits the grill, which gives you a tender interior and a crispy, charred exterior.
Here is a classic and foolproof recipe.
Grilled Octopus with Cherry Tomatoes and Basil
This method involves simmering the octopus first to ensure it’s melt-in-your-mouth tender, then grilling it for that essential smoky char.
Prep Time: 15 minutes
Cook Time: 45-90 minutes (simmering) + 5-10 minutes (grilling)
Marinating Time: 30 minutes (optional)
Total Time: 1.5 – 2.5 hours
Servings: 2-4 as a main, 4-6 as an appetizer
Ingredients
· 1 whole octopus (about 2-3 lbs / 1-1.5 kg), fresh or thawed frozen
· 1 lemon, cut in half
· 1 bay leaf
· 5-6 black peppercorns
· Salt for seasoning
For the Marinade & Dressing:
· ¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling
· 2 cloves garlic, minced
· 1 lemon, juiced and zested
· 1 teaspoon fresh oregano, finely chopped (or ½ tsp dried)
For the Salad:
· 1 pint (about 2 cups) cherry tomatoes or grape tomatoes, halved
· A large handful of fresh basil leaves, torn or thinly sliced (chiffonade)
· Flaky sea salt (like Maldon), for finishing
· Freshly cracked black pepper
Instructions
Part 1: Tenderizing the Octopus (The Most Important Step)
- Clean: Rinse the octopus under cold water. If your octopus hasn’t been cleaned, remove the beak (it’s in the center where the tentacles meet) and the innards from the head (if present).
- Simmer: In a large pot, bring water to a boil. Add the lemon halves, bay leaf, and peppercorns. Dip the octopus into the boiling water three times, holding it by the head and submerging the tentacles for a few seconds each time. This helps curl the tentacles.
- Slow Cook: After the third dip, leave the octopus in the pot. Reduce the heat to a very gentle simmer. Cover and cook until the octopus is tender. This can take anywhere from 45 minutes to 90 minutes, depending on the size. It’s done when a knife can easily pierce the thickest part of a tentacle near the head.
- Cool: Remove the octopus from the pot and let it cool until you can handle it. You can do this step hours or even a day in advance.
Part 2: Prepping for the Grill
- Separate: Cut the tentacles from the head. The head can be grilled as well if you like it (it has a great texture), or you can save it for another use.
- Marinate (Optional but Recommended): In a bowl, whisk together the ¼ cup olive oil, minced garlic, lemon juice, and oregano. Pat the octopus tentacles dry with paper towels. Toss them in the marinade and let them sit for at least 30 minutes at room temperature.
Part 3: Grilling and Assembling
- Prep Grill: Preheat your grill to high heat. You want it very hot to get a good sear.
- Grill: Brush the grill grates with oil. Place the octopus tentacles on the hottest part of the grill. Grill for 2-4 minutes per side, until you get a nice, crispy, and slightly charred exterior.
- Slice: Transfer the grilled octopus to a cutting board. Slice the tentacles into bite-sized pieces.
- Assemble Salad: In a large bowl, combine the halved cherry tomatoes and torn basil leaves. Add the grilled octopus pieces.
- Dress and Serve: Drizzle everything with a generous glug of high-quality extra-virgin olive oil and a squeeze of fresh lemon juice. Season with flaky sea salt and freshly cracked black pepper. Toss gently to combine.
- Serve Immediately: Serve the grilled octopus and tomato salad warm or at room temperature, perhaps with a slice of crusty bread to soak up the delicious juices.
Tips for Perfect Grilled Octopus
· The Cork Trick (An Old Wives’ Tale that Works for Some): Some chefs swear by adding a wine cork to the simmering water, believing the enzymes help tenderize the octopus. It can’t hurt!
· Don’t Overcook on the Grill: The goal of grilling is just to add flavor and texture. The octopus is already cooked and tender. Over-grilling can make it tough and rubbery.
· Use a Grill Pan: If you don’t have an outdoor grill, a very hot, heavy-duty grill pan on your stovetop works perfectly.
· Test for Tenderness: The “knife test” is the best way. If it slides in and out of the thick part of a tentacle easily, it’s ready.
· Make Ahead: You can simmer the octopus a day in advance. Keep it refrigerated in its cooking liquid. This actually improves the texture and makes dinner prep very fast.
Wine Pairing
A crisp, acidic white wine is perfect. Consider a Sauvignon Blanc, a Greek Assyrtiko, or a dry Vinho Verde. The acidity cuts through the richness of the octopus beautifully.
Enjoy this taste of the Mediterranean! It’s a truly impressive and delicious dish.