📝 About This Recipe
Transport your senses to the sun-drenched coasts of Italy with this Polpo alla Griglia, a masterpiece of Mediterranean seafood. By gently braising the octopus before hitting the high heat of the grill, we achieve a buttery, melt-in-your-mouth interior contrasted by smoky, crispy suckers. Finished with a vibrant herb gremolata and a silky potato puree, this dish is a celebration of simple, high-quality ingredients elevated through classic technique.
🥗 Ingredients
The Octopus & Braising Liquid
- 3 pounds Whole Octopus (cleaned, beak removed, fresh or high-quality frozen)
- 1 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 1 tablespoon Black Peppercorns (whole)
- 3 pieces Bay Leaves (dried)
- 1 Lemon (halved)
- 1 piece Cork (clean wine cork (traditional Italian tenderizing secret))
The Char & Marinade
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 teaspoon Dried Oregano (preferably Sicilian on the branch)
- 1/2 teaspoon Smoked Paprika (Pimentón de la Vera)
- 2 cloves Garlic (smashed)
Lemon-Garlic Gremolata
- 1/2 cup Fresh Parsley (flat-leaf, finely chopped)
- 1 tablespoon Lemon Zest (from 1 large lemon)
- 1 clove Garlic (minced into a paste)
- 1 tablespoon Capers (rinsed and chopped)
- 1/4 teaspoon Red Chili Flakes (optional for heat)
For Serving
- 1 pinch Maldon Sea Salt (for finishing)
- 4 pieces Lemon Wedges (for garnishing)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, combine the white wine, peppercorns, bay leaves, halved lemon, and the wine cork. Do not add water; the octopus will release its own flavorful juices.
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2
Hold the octopus by the head and dip the tentacles into the pot three times for 5 seconds each. This 'scares' the octopus, causing the tentacles to curl beautifully.
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3
Place the octopus fully into the pot, cover with a tight-fitting lid, and turn the heat to medium-low. Simmer gently for 45 to 60 minutes.
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4
Check for doneness by piercing the thickest part of a tentacle with a paring knife. It should slide in with zero resistance, like butter.
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5
Remove the pot from the heat and let the octopus cool completely in its own liquid. This prevents the skin from peeling off and keeps it moist.
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6
Once cooled, remove the octopus and pat it very dry with paper towels. Slice into individual tentacles or leave in large clusters if preferred.
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7
Whisk together the olive oil, dried oregano, smoked paprika, and smashed garlic. Toss the octopus in this marinade and let sit for 20 minutes at room temperature.
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8
While the octopus marinates, prepare the gremolata by mixing the chopped parsley, lemon zest, minced garlic, capers, and chili flakes in a small bowl.
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9
Preheat your grill (charcoal is best) to high heat. Ensure the grates are cleaned and lightly oiled to prevent sticking.
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10
Place the octopus tentacles on the hottest part of the grill. Sear for 3-4 minutes per side until deep char marks appear and the suckers become crispy.
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11
During the last minute of grilling, brush any remaining marinade over the tentacles for an extra layer of flavor.
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12
Remove from the grill and immediately transfer to a serving platter. Drizzle with a little fresh olive oil and a squeeze of lemon juice.
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13
Generously spoon the gremolata over the charred tentacles and finish with a sprinkle of Maldon sea salt flakes.
💡 Chef's Tips
Always let the octopus cool in its poaching liquid; this ensures the delicate purple skin stays attached to the meat. If using frozen octopus, you're in luck! The freezing process actually breaks down the muscle fibers, making it naturally more tender than fresh. Don't skip the 'scaring' technique (dipping the tentacles); it makes for a much more professional, restaurant-style presentation. Achieve a better char by ensuring the octopus is bone-dry before it hits the grill—moisture is the enemy of a good sear. If you don't have a wine cork, don't worry—the slow simmer is the most important factor for tenderness, though the cork is a fun nod to tradition.
🍽️ Serving Suggestions
Serve over a bed of creamy cannellini bean purée or warm salt-crushed fingerling potatoes. Pair with a crisp, acidic white wine like a Sicilian Etna Bianco or a chilled Vermentino. Add a side of charred broccolini or a simple arugula salad with shaved fennel to cut through the richness. A dollop of spicy nduja butter or a side of romesco sauce adds a wonderful smoky depth for those who like heat.