Grilled Octopus Recipe: How to Grill Octopus

Grilled octopus consists of either whole octopus or octopus tentacles cooked over the direct heat of an outdoor charcoal or gas grill. Grilling fresh octopus is a simple way to make this ingredient shine. A braise in boiling water beforehand will tenderize the meat and make it ready to absorb any marinade. The char of the grill amps up its taste and its tender-yet-chewy texture, making octopus a versatile appetizer, side dish, or main.

Octopus has a mild flavor profile that lacks the fishy smell and taste of most seafood.

Octopus may seem like an intimidating-to-cook restaurant-only food, but it’s surprisingly easy to grill at home. Here’s how to do it:

1. 1. Rinse the octopus. Wash your octopus thoroughly under cold water.
2. 2. Remove the eyes and beak. Use a small sharp knife (like a paring knife) to remove the octopus’s eyes and beak if your fishmonger hasn’t already. To remove the beak, you’ll first need to invert it (the beak points inward, like a belly button), then simply slice it off.
3. 3. Braise the octopus. Season a pot of water with bay leaves, lemon juice, peppercorns, and a handful of salt, and bring it to a boil. Lower the heat to a simmer and add the octopus into the boiling, seasoned water. Braise until it’s tender, approximately forty-five minutes.
4. 4. Marinate the octopus (optional). Remove the braised octopus from the pot, and store it in an airtight container until it’s cooled and you’re ready to grill; this is also a good time to marinate the octopus.
5. 5. Grill the octopus. Heat your grill to high heat. Place the octopus (whole or sliced) on the grill and let it cook until browned, approximately three to four minutes, then flip and grill for another three to four minutes and serve.

Ask your fishmonger to remove the octopus’s eyes and beak so that you can get straight to cooking. Here’s what else to know about preparing octopus:

1. 1. Braise before grilling. It may be quicker to grill the octopus straight away, but braising it ahead of time will significantly tenderize it, make grilling quicker, and infuse the meat with your braising seasonings. It’s worth the extra time.
2. 2. Tenderize with cork. Some cooks believe that braising octopus with cork (such as from a bottle of wine) will tenderize the meat, as the cork releases particular enzymes that make the octopus’s proteins more palatable. There’s no definitive answer as to whether or not it works. If you give it a try, sanitize your corks ahead of time, and make sure they are free of wax or plastic.
3. 3. Use large pieces. To prevent smaller slices from falling between the grill grates, grill octopus whole, or arrange individual tentacles perpendicular to the grill. You can also use a grill basket or mat to keep the tentacles from slipping between the grates and prevent sticking.
4. 4. Watch the time. When grilling octopus, keep your eye on the clock. It cooks quickly and can pivot from pleasantly chewy to overcooked and rubbery if grilled for too long.
5. 5. Broil it instead. If you’re making octopus in the wintertime, braise it instead of grilling. To do so, sear the octopus in a cast-iron pan, then broil it until crispy and slightly charred, about three to four minutes.

Octopus’s mild flavor makes it a great canvas for savory seasonings and bright acidity. Here are some approaches to try:

1. 1. Crisp it up. Octopus has a smooth, meaty texture that benefits from a crispy garnish. Top grilled octopus with crispy toasted breadcrumbs tossed with lemon zest and chopped fresh parsley. Here’s how to make breadcrumbs at home.
2. 2. Make a quick pan sauce. After grilling the octopus, make a sauce on the stovetop with butter, grated garlic, dried oregano, and lemon juice. Deglaze the pan with white wine.
3. 3. Try a combination of East Asian ingredients. Combine fish sauce, lime juice, sugar or honey, soy sauce, and chopped cilantro with sesame oil for an East Asian–inspired marinade or sauce.
4. 4. Use Mediterranean flavors. Greek and other Mediterranean preparations of octopus are generally minimal, highlighting the freshness of the seafood with fresh lemon, flaky salt, and just a handful of herbs.