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Grilled Octopus

Before grilling on the flames, octopus first needs to be fully cooked until tender. After that, believe me, it’s as simple as searing a nice cut of meat over a high heat source.

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Prep Time: 30 minutes
Cook Time: 2 hours
Course: Main Course
Servings: 5

Ingredients

  • 1 whole octopus 4 to 6 pounds
  • 1/2 cup white wine
  • 1 onion peeled and quartered
  • 2 clove garlic largely diced
  • 1 bay leave
  • 1 carrot largely diced
  • 1/2 cup olive oil extra virgin
  • 3 lemons
  • 5 whole peppercorns
  • 1 tbsp kosher salt
  • 1 clove garlic thinly sliced
  • 1 tbsp parsley thinly chopped

Instructions

  • Thoroughly wash the octopus and remove the beak and the eyes. 
  • In a large pot, add some olive oil, one lemon cut in half, garlic, onion, carrot, peppercorns and cook in high heat for about 2 minutes.
  • Deglaze with white wine then add a cup or two of water, a pinch of kosher salt and the bay leave. Make sure to lower the octopus into the water and reduce heat to medium.
  • Bring to a slow boil and simmer 45 minutes, or until octopus is very tender.
  • Remove from heat and let octopus cool in its broth.
  • Start a nice wood fire or preheat a gas grill, the fire should be quite hot and the grill rack about 4-6 inches from the flame.
  • In the meantime, your octopus will probably be covered with a gelatinous coating. Gently rinse with cold water, pat dry and brush the beast with olive oil with a pinch of kosher salt before the heat.
  • Grill it quickly, so that the outside browns before the inside dries out.
  • Brush the octopus with the remaining olive oil, minced garlic and parsley then freshly squeeze some lemon. Serve hot or warm then enjoy!
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