Grilled Octopus with Lemon and Olive Oil
Grilled octopus gets tender in 60 minutes, then charred with lemon, olive oil, oregano and a splash of cider vinegar. Serves 4.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 1 ¼ kg
- 1 tsp
- 4 tbsp
- 1 tsp
- 1 tsp
- 1 tbsp
Process
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Rinse the octopus well under cold water. Place it in a large pot with the bay leaves, black peppercorns, one lemon half and 1 tsp salt. Add enough cold water to cover by 2 cm.
Bring to a gentle simmer over medium heat, then reduce the heat to low, cover and cook for 45 to 60 minutes, until the thickest part of a tentacle is easily pierced with a knife. Do not boil hard or the skin will tear.
Remove the octopus from the pot and let it cool in a colander for 10 minutes. Discard the cooking liquid, bay leaves and lemon half.
Cut the octopus into individual tentacles or large pieces. Pat them dry with paper towels. Drizzle with 2 tbsp of the extra virgin olive oil and rub to coat.
Preheat a grill or grill pan over high heat until smoking hot. Grill the octopus for 2 to 3 minutes per side, until charred in spots and heated through. Do not move it while it sears.
Transfer to a serving platter. Squeeze the remaining lemon half over the top. Drizzle with the remaining 2 tbsp extra virgin olive oil and the red wine vinegar, if using. Sprinkle with the dried oregano and a pinch of salt to taste. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is boiling the octopus too hard. Keep it at a bare simmer; a rolling boil makes the skin slough off and the meat tough.
- To test doneness, insert a knife into the thickest part of a tentacle. It should slide in with almost no resistance, like butter. If it fights back, simmer 10 more minutes and check again.
- Dry the cooked octopus well before grilling. Surface moisture steams the meat instead of charring it, and you will miss the smoky crust that makes this dish special.
- If you do not have a grill, a cast-iron grill pan or a heavy skillet over high heat works well. Press the octopus down gently with a spatula for even contact.
Substitutions
- red wine vinegar→lemon juice or white wine vinegar
- dried oregano→dried thyme or marjoram
- fresh octopus→frozen octopus, thawed overnight in the fridge
Storage & reheating
Store leftover grilled octopus in an airtight container in the fridge for up to 3 days. To reheat, place it in a covered skillet over medium heat for 3 to 4 minutes, or serve it cold in a salad. Do not microwave it, as it turns rubbery. You can also freeze the cooked octopus for up to 2 months; thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why is my grilled octopus tough and rubbery?
Toughness almost always means it was either undercooked or boiled too hard. Simmer it gently until a knife slides into the thickest part of a tentacle with no resistance, which can take 45 to 60 minutes depending on size. A hard boil tightens the muscle fibers and makes it rubbery.
Can I grill octopus without boiling it first?
Yes, but the result is chewier and less predictable. If you grill raw octopus, cook it low and slow on a cooler part of the grill for 30 to 40 minutes, then finish over high heat. Braising first is more reliable for a tender texture.
How do I know when the octopus is done braising?
Insert a paring knife into the thickest part of a tentacle. It should go in with almost no resistance, like cutting into soft butter. The skin may also start to wrinkle and pull away slightly. If it still feels firm, simmer 10 more minutes and test again.
Can I use frozen octopus for this recipe?
Yes, and many cooks prefer it because freezing helps tenderize the meat. Thaw it completely overnight in the refrigerator, then proceed with the recipe as written. You may need to reduce the braising time slightly, so start checking at 35 minutes.
What should I serve with grilled octopus?
It pairs well with roasted potatoes, a simple green salad, or crusty bread to soak up the olive oil and lemon. A dollop of skordalia or a chickpea puree also works nicely. Keep sides simple so the octopus stays the focus.
Can I make this grilled octopus ahead of time?
Yes. Braise the octopus up to 2 days in advance, cool it completely, and store it covered in the fridge. Grill it just before serving, as it takes only 4 to 6 minutes. This also makes the grilling step faster and less messy.
How do I clean octopus before cooking?
Rinse it under cold running water and turn the head inside out to remove the beak and any innards. Cut away the eyes and the ink sac if still present. The skin is edible, so you do not need to peel it before braising.
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