There’s something magical about grilled octopus—it feels like a little escape to the Mediterranean coastline, no passport required. I first fell in love with this dish while traveling with my husband years ago, and now it’s a regular guest at our dinner parties. Juicy, charred just right, and bathed in bright lemon and rich olive oil, it’s shockingly easy to make at home. Let’s fire up the grill and bring a bit of seaside charm to your table!
Why You’ll Love This Recipe
I remember the first time I served this at a backyard dinner party—everyone hovered around the platter, snagging pieces straight off the grill. It’s that kind of dish: simple, flavorful, and totally memorable.
- Beautifully tender with a crisp char
- Just a handful of ingredients needed
- Perfect for warm-weather grilling or a dinner party starter
- Easy enough for weeknights, special enough for entertaining
Ingredients Breakdown
Essentials
- 2–3 pounds fresh or frozen octopus (thawed if frozen)
- 1 lemon, halved
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, smashed
- 1 bay leaf
- 1 tablespoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
Pro Tips
- If using frozen octopus, don’t worry—it often yields more tender results than fresh!
- Add a splash of white wine or vinegar to your simmering water for even more flavor depth.
- Choose a fruity olive oil—it really makes the final drizzle sing.
Step-by-Step Instructions
- Rinse the octopus under cold water. In a large pot, bring water to a boil and add the smashed garlic, bay leaf, 1 tablespoon salt, and a few peppercorns if you like.
- Submerge the octopus, reduce to a simmer, and cook for 45–60 minutes, or until fork-tender. Drain and let cool just enough to handle.
- Preheat your grill to high heat. While it heats, drizzle the octopus with a bit of olive oil and salt. Cut tentacles if needed for easier grilling.
- Grill over high heat for 3–4 minutes per side, just until nicely charred.
- Transfer to a platter and drizzle generously with olive oil and lemon juice. Finish with flaky salt and freshly cracked black pepper.
Chef’s Tips and Tricks
- Simmering the octopus first is key—don’t skip this step or it’ll be too tough.
- Let the grilled tentacles rest a minute or two before slicing for best texture.
- You can make the octopus ahead, grill just before serving.
- Get that char! High heat on the grill adds lots of flavor and beautiful texture.
Recipe Variations and Serving Suggestions
- Add chopped fresh herbs like parsley or oregano before serving.
- Serve over a warm potato salad with capers for a heartier meal.
- Pair with tzatziki or a garlicky aioli for dipping.
- Slice leftovers into a salad with arugula, fennel, and citrus.
FAQs
How do I know when the octopus is tender?
After about 45–60 minutes of simmering, pierce the thickest part of a tentacle with a fork—it should go in easily with little resistance.
Can I grill it without boiling first?
Technically yes, but it won’t be tender. Boiling breaks down connective tissue, giving you that buttery-soft texture with crispy edges from the grill.
What kind of octopus should I buy?
Frozen octopus is perfectly fine and often pre-tenderized. Look for whole, cleaned octopus or ask your fishmonger to prepare it for you.
Recipe Card
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Ingredients:
- 2–3 pounds octopus
- 1 lemon, halved
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, smashed
- 1 bay leaf
- 1 tablespoon kosher salt
- Freshly ground black pepper
Instructions:
- Bring a large pot of water with garlic, bay leaf, and salt to a boil. Add octopus, reduce to a simmer, and cook 45–60 minutes until tender.
- Drain, cool, then grill on high heat for 3–4 minutes per side until charred. Drizzle with olive oil and lemon juice before serving.
Nutrition: ~280 calories per serving
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, share your grilling masterpiece on Instagram, and don’t forget to tag @TheKitchensAid so I can cheer you on. Happy cooking!
