Grilled Octopus with Lemon and Herbs Recipe

Grilled Octopus with Lemon and Herbs Recipe

This Mediterranean-inspired dish transforms octopus into a tender, flavorful delicacy. The secret lies in proper tenderizing techniques before grilling, resulting in perfectly textured octopus with a delicious char and bright herbal notes.

Ingredients

For Tenderizing:

  • 2-3 pounds fresh or frozen octopus (thawed if frozen)
  • 1 cork from a wine bottle (optional traditional method)
  • 2 bay leaves
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
  • 1 lemon, halved
  • 1 tablespoon black peppercorns
  • 2 tablespoons kosher salt
  • 1/4 cup white wine vinegar
  • 1/4 cup white wine

For Grilling:

  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
  • 2 teaspoons fresh thyme leaves
  • Zest of 1 lemon
  • 1/2 teaspoon red pepper flakes (optional)
  • Freshly ground black pepper

For Serving:

  • 1/4 cup extra virgin olive oil (high quality)
  • Juice of 1-2 lemons
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh oregano, chopped
  • Flaky sea salt
  • Lemon wedges

Equipment

  • Large pot for boiling
  • Grill or grill pan
  • Tongs
  • Sharp knife or kitchen shears

Instructions

Preparing and Tenderizing the Octopus:

  1. Clean the octopus:
    • If not already cleaned, remove the beak (the hard center where the tentacles meet) and the ink sac.
    • Rinse thoroughly under cold water.
  2. Tenderize (choose one method): Method A: Boiling
    • Fill a large pot with enough water to fully submerge the octopus.
    • Add bay leaves, quartered onion, smashed garlic, lemon halves, peppercorns, salt, white wine vinegar, and white wine.
    • Bring to a boil over high heat.
    • Holding the octopus by the head, dip the tentacles into the boiling water 3 times (each time for about 5 seconds), then fully submerge.
    • Reduce heat to a simmer, cover, and cook until tender (about 45-60 minutes for a 2-pound octopus).
    • Test doneness by inserting a knife into the thickest part of a tentacle; it should slide in easily.
    Method B: Pressure Cooker (faster alternative)
    • Place octopus in pressure cooker with all tenderizing ingredients.
    • Cook on high pressure for 15-20 minutes, then allow natural release.
  3. Cool and prepare:
    • Once tender, remove octopus from cooking liquid and let cool to room temperature.
    • When cool enough to handle, cut into pieces, separating the tentacles if desired.
    • Pat dry thoroughly with paper towels.

Grilling the Octopus:

  1. Prepare the marinade:
    • In a bowl, mix 3 tablespoons olive oil, minced garlic, oregano, thyme, lemon zest, optional red pepper flakes, and black pepper.
  2. Marinate:
    • Brush the octopus pieces with the herb-oil mixture, ensuring all surfaces are coated.
    • Let sit for 15-30 minutes.
  3. Preheat the grill:
    • Heat a grill or grill pan to high heat (450-500°F).
  4. Grill the octopus:
    • Place octopus pieces on the hot grill.
    • Grill for 3-4 minutes per side until nicely charred but not burnt.
    • The octopus is already cooked, so you're mainly looking to add smoky flavor and crisp edges.

Serving:

  1. Prepare the dressing:
    • In a small bowl, whisk together 1/4 cup high-quality olive oil, fresh lemon juice, and most of the chopped herbs (reserve some for garnish).
  2. Assemble:
    • Arrange grilled octopus on a serving platter.
    • Drizzle with the herb and lemon dressing.
    • Sprinkle with remaining fresh herbs and flaky sea salt.
    • Serve immediately with lemon wedges on the side.

Serving Suggestions

  • Serve with crusty bread to soak up the flavorful oil
  • Pair with a Greek salad and roasted potatoes
  • Serve over a bed of frisée or arugula as a sophisticated salad
  • Accompany with grilled vegetables and a glass of crisp white wine

Chef's Tips

  • Fresh octopus is ideal, but high-quality frozen octopus works well and is often pre-cleaned.
  • Adding a wine cork to the cooking liquid is a traditional method some believe helps tenderize the octopus. Science is dubious, but many chefs swear by it!
  • Never skip the drying step before grilling, as excess moisture will prevent proper charring.
  • For extra flavor, refrigerate the cooked octopus in olive oil and herbs overnight before grilling.
  • In Spain, octopus is often served with smoked paprika and boiled potatoes as "Pulpo a la Gallega."

Serves: 4-6 as an appetizer, 3-4 as a main course Preparation & tenderizing time: 1-1.5 hours Grilling time: 6-8 minutes

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