Grilled Octopus
Preparing grilled octopus is much simpler than you might imagine. Whether you want to expand your culinary horizons after trying calamari or yearn to bring a taste of the Mediterranean home from your vacation, grilling octopus is a worthwhile endeavor. Pair it with Greek Lemon Potatoes and Vegetarian Moussaka for a Greek-inspired meal, or savor it alongside Spanish Tortilla and Basque Cheesecake for a Spanish-inspired feast.This recipe serves 4 people as an appetizer or 2 people as the main course.Can octopus be grilled without boiling?While it is possible to place the octopus directly on the grill, it's not recommended as the flesh may burn before it becomes tender. Our method involves boiling the octopus first to ensure tenderness before grilling. The boiling time will vary depending on the size of the octopus. If using smaller octopuses, start checking for tenderness with a fork around the 20-minute mark. Regardless of size, the flesh should be easily pierced with a fork, indicating its superb tenderness and readiness for grilling.Some chefs suggest adding a wine cork to the boiling water to tenderize the octopus, but it is unnecessary. Simply boil it for 45 minutes to 1 hour before transferring to the grill.How long should I grill octopus?Grilling octopus after boiling doesn't require much time. Just 15 to 20 minutes on the grill is sufficient to achieve a delightful char on each tentacle. While grilling, take care to tuck the tips of the tentacles on top of the octopus to prevent them from falling into the grates and burning.How to slice octopus.We find it easier to slice the octopus after grilling rather than dealing with the slippery raw creature. Though it may seem intimidating, it's a straightforward process once you become familiar with it. Begin by cutting off the head of the octopus, cleaning out the insides, and slicing it into rings. Then separate each tentacle from the center and discard the central portion containing the hard "beak." Finally, slice the tentacles into smaller pieces.How should I serve grilled octopus?The dressing suggested for tossing the grilled octopus is just one option. Feel free to use your preferred herb instead of parsley or experiment with thinly sliced celery. Olive oil, garlic, and lemon serve as an excellent foundation for the dressing. This is an ideal opportunity to utilize a high-quality olive oil since it won't be subjected to cooking.
Ingredients
- 1 (2 lb. to 2¼ lb.) whole octopus
- 2 tbsp. neutral oil such as vegetable or canola oil
- 2 tbsp. extra-virgin olive oil
- 1 clove garlic, grated or minced
- 2 tsp. lemon zest, plus 1 tablespoon juice
- 1/3 c. pitted olives (green or kalamata or a mix), roughly chopped
- 1/4 c. flat-leaf parsley leaves, chopped
- Kosher salt
- Freshly ground black pepper
Instructions
- Bring a large pot of generously salted water to a boil. Add octopus and reduce to a simmer. Cook for 45 to 60 minutes, or until you can easily pierce the octopus with a fork. Transfer to a large bowl and drizzle with neutral oil. If making ahead, cover and refrigerate for up to 1 day before grilling.
- Preheat grill to medium high for 5 minutes and clean and oil the grates. Grill the octopus for 15 to 20 minutes, flipping halfway through, until lightly charred all over. Transfer octopus to a cutting board.
- Meanwhile, in a large bowl, whisk together oil, garlic, lemon zest and juice, and ¼ teaspoon each salt and pepper.
- Start by cutting the head off the octopus, cleaning out the inside and slicing into rings. Then cut each tentacle away from the center. Discard the center, which holds the hard beak. Cut the thicker parts of the tentacles into 1” pieces, keeping the thinner parts longer. Add the cut up octopus to the bowl with the dressing and toss. Stir in the olives and parsley and serve.
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