Grilled Octopus

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When we started researching Grilled Octopus recipes, it was interesting to find so many that claimed to be easy.  There isn’t anything easy about cooking octopus.  There are a few steps that are needed in order to have a tender as well as not chewy octopus.  We think you will find our grilled octopus recipe easy to make but it does require a few steps for perfection. 

Grilled Octopus is one of our favorite things to eat, and if it is on the menu at a seafood spot we always order it.  Grilling the poached and marinated octopus adds a bit of char and smokiness that really compliments the fish.  

Buying octopus – if you have a fish monger in your area, use them and their expertise.  They can help you pick out the correct amount for how many will be enjoying the recipe.  As well, they will clean it for you, which is super helpful.  I usually buy enough of the tentacles for two of us to enjoy.  If you only buy the tentacles you will not have to worry about removing the beak or eyes.  You will only need to remove any of the excess dark skin that is on it, which is easy to do with a sharp knife.  Trust me, ask your fish monger to make it easier for you.

You can also buy frozen octopus in most areas, and then it will be cleaned.  You can skip poaching and head right to marinating after you defrost it throughly and give a good pat to dry.  If it is not dry the marinade will not stick to the flesh.  

Do not buy fresh octopus from your fish monger and think you can toss it on the grill.  You can’t, well you can, but it was be tough and chewy. The first step is to lightly poach the octopus to make sure it is tender.  We season water with white wine, fresh thyme, bay leaves, lemons and salt (a lot of salt as you want the water to taste like the sea).  After bringing the poaching mixture to a boil, you will turn down the heat to a low simmer, add the octopus and poach over low heat for 60 minutes.  

Tenderizing is a hot octopus topic.  Some people will tell you that you need to massage the octopus with salt, or cover the pot while poaching, some say to rapidly boil, and others say to toss in the cork from a wine bottle.  There is all sorts of madness to it, and we tried all of those above ideas.  Nothing changed, so we just poach it and use the following recipe and we have had perfectly delicious octopus every time.  

Marinating is where all the flavor magic will happen.  We keep it simple by using a really good olive oil.  For this recipe we used a new to us Portuguese one called Wildly Virgin.  It was perfect as there is so much flavor in a bottle, from the slight spiciness to the green grassy flavors that pair well with all fish, and especially grilled octopus.  We added lemons, garlic and chili flakes to the marinade.  After poaching the octopus, pat it dry and then place in the marinade for at least 30 minutes, up to an hour.  We like to push it to a hour.  

Grilling will not take long as you have already poached the octopus.  It is really meant to add a bit more flavor as well as color to make the octopus more appetizing.  Make sure the grill is hot, between 425 and 450.  Place the octopus on the hot grill, and lightly baste with the leftover marinade until you achieve the amount of char you like.  

We like to serve grilled octopus with the Basque Potatoes that are in this photo, we did add chick peas to the recipe, or with small boiled potatoes tossed with piri piri sauce and parsley, which is Portuguese style.  

Yield: 2 servings

Grilled Octopus

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This grilled octopus recipe is inspired by many Portuguese recipes we have tried. It is great served as an appetizer or a main entree which you serve it with potatoes.

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Additional Time 1 hour

Total Time 2 hours 45 minutes

Ingredients

• Poaching
• 2 cups white wine - something dry that you would also drink
• 6 cups water
• 2 large sprigs fresh thyme
• 1 large bay leave
• 1 lemon, cut in half
• 1 tablespoon kosher salt
• 1 1/2 - 2 pounds, octopus tentacles
• Marinade
• 1/4 cup good quality olive oil
• 1 lemon
• 4 garlic cloves
• pinch of chili flakes

Instructions

1. Place all of the poaching ingredients into a large stock pot, except for the octopus. Bring to boil.
2. Lower the heat to a very low simmer, and add the octopus. Cook for 60 minutes until fork tender. The tips of the fork will pierce the flesh.
3. Make the marinade by combining the olive oil, zest from the lemon as well as the juice, finely minced garlic and chili flakes.
4. Once the octopus is finished poaching, remove from the water, pat dry and then add to the marinade. It is okay if it is still hot/warm. Let sit at least 30 minutes, up to an hour.
5. Preheat the grill to 425 - 450. Place the marinaded octopus onto the hot grilll, and grill for about 5 - 7 minutes on each side while basting. You are basically charring and warming back up.
6. Serve.
7. Eat.

Notes

If you buy a frozen octopus you do not need to poach it. Poaching tenderizes the octopus which is cruical to do before grilling.

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