Grilled Octopus
Octopus demands respect. If you rush the cooking, you end up with rubber; treat it with patience, and it becomes remarkably buttery. The key is to break down the collagen slowly before the grill touches the flesh.
Size matters
Look for octopus that has already been cleaned. If the tentacles are thick, expect the simmering process to take the full hour.
- large heavy-bottomed pot
- tongs
- charcoal or gas grill
- paring knife
What goes in.
- 3 lboctopus, cleaned
- 1onion, halved
- 2bay leaves
- 1 tspblack peppercorns
- 3 tbspolive oil
- 1lemon, juiced
- 1 tbspfresh oregano, chopped
The knife test
The octopus is ready for the grill only when a knife meets no resistance when poked into the thickest part of the tentacle. Do not guess; test it.
The method.
Simmer
Place the octopus in a pot with the onion, bay leaves, and peppercorns. Cover with water. Bring to a gentle simmer, not a rolling boil, for 45 to 60 minutes.
Cool
Remove the octopus from the liquid and let it cool on a plate for 15 minutes. It will firm up slightly as it sheds heat.
Season
Toss the tentacles in olive oil and salt. Ensure they are coated thoroughly.
Sear
Place the octopus over direct high heat on a clean, oiled grill grate. Sear for 2-3 minutes per side until the edges turn crisp and dark brown.
Finish
Remove from the grill, slice into individual tentacles, and dress immediately with lemon juice and fresh oregano.
Other turns to take.
Spicy Char
Whisk a teaspoon of smoked paprika and a pinch of crushed red pepper flakes into the olive oil before grilling.
Garlic Glaze
Brush the octopus with garlic-infused oil during the final minute of cooking.
When it doesn't go to plan.
Pat the tentacles dry with paper towels after simmering; moisture prevents a good sear.
Keep the grill lid open while searing so you can watch the char develop in real-time.
If you have time, let the cooked octopus chill in the fridge for an hour before grilling; it helps the shape hold together better.
The ones that keep coming up.
How do I know if it's overcooked?
If the meat begins to fall apart or shred while you are handling it on the grill, it stayed in the simmer for too long.
Can I grill the head?
You can, but it has a different texture than the tentacles. Slice it into thin strips and grill alongside the rest for a consistent finish.
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