📝 About This Recipe
A staple of Italian coastal cuisine, this Polpo alla Griglia captures the essence of the Mediterranean with its tender interior and smoky, charred exterior. The secret lies in a gentle two-step process: simmering the octopus in an aromatic broth until buttery soft, followed by a high-heat sear on the grill. Finished with a zesty lemon-herb oil and a hint of smoked paprika, it's a sophisticated yet rustic dish that brings the seaside straight to your table.
🥗 Ingredients
The Braising Liquid
- 3 lbs Whole Octopus (cleaned, beak removed, fresh or thawed)
- 1 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 Lemon (halved)
- 3 pieces Bay Leaves
- 1 tablespoon Black Peppercorns (whole)
- 2 tablespoons Kosher Salt
- 1 Wine Cork (traditional Italian method for tenderizing)
The Marinade & Grill
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 3 cloves Garlic (smashed)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera)
- 1/2 teaspoon Dried Oregano
Lemon-Garlic Gremolata
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Lemon Zest (from about 1 large lemon)
- 1 clove Garlic (finely minced)
- 2 tablespoons Extra Virgin Olive Oil
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Thoroughly rinse the octopus under cold running water, ensuring all suction cups are free of sand or grit. Pat dry with paper towels.
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2
In a large heavy-bottomed pot, combine 8 cups of water, white wine, the halved lemon, bay leaves, peppercorns, salt, and the wine cork. Bring the liquid to a rolling boil over high heat.
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3
Hold the octopus by the head and dip the tentacles into the boiling water for 5 seconds, then lift it out. Repeat this 3 times; the tentacles will curl into beautiful spirals.
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4
Submerge the entire octopus in the liquid, reduce the heat to a very low simmer, and cover the pot. Simmer gently for 45-60 minutes.
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5
Check for doneness by inserting a paring knife into the thickest part of a tentacle; it should enter with no resistance, like a cooked potato.
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6
Remove the pot from the heat and let the octopus cool in its own liquid for about 20 minutes to keep it moist.
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7
Remove the octopus from the liquid. Once cool enough to handle, cut the tentacles away from the head. Discard the head or save for another use. Pat the tentacles extremely dry with paper towels.
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8
In a medium bowl, whisk together 1/4 cup olive oil, smashed garlic, smoked paprika, and dried oregano. Toss the tentacles in this mixture and let marinate at room temperature for 15-20 minutes.
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9
Preheat your outdoor grill or a cast-iron grill pan to high heat (approx. 450°F). Lightly oil the grates using a folded paper towel dipped in oil.
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10
Place the tentacles on the hot grill. Sear for 3-4 minutes per side, undisturbed, until deep char marks appear and the edges become slightly crispy.
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11
While the octopus is grilling, prepare the gremolata by mixing the chopped parsley, lemon zest, minced garlic, and 2 tablespoons of olive oil in a small bowl.
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12
Transfer the charred octopus to a serving platter. Immediately drizzle with the gremolata while the meat is hot so it absorbs the flavors. Finish with a generous sprinkle of flaky sea salt and serve immediately.
💡 Chef's Tips
Freezing the octopus for at least 24 hours before cooking is a professional secret that breaks down the tough muscle fibers for a more tender result. Never skip the simmering phase; grilling a raw octopus will result in a rubbery texture that is impossible to chew. Ensure the octopus is bone-dry before it hits the grill to achieve a crisp sear rather than a steamed finish. If you don't have a grill, use a screaming hot cast-iron skillet to get that essential charred flavor indoors. Don't discard the braising liquid; it can be strained and used as a flavorful base for a seafood risotto or pasta sauce.
🍽️ Serving Suggestions
Serve over a warm bed of smashed fingerling potatoes and blanched green beans for a complete meal. Pair with a crisp, high-acidity white wine like an Italian Vermentino or a Greek Assyrtiko. Add a side of smoky Romesco sauce or a dollop of garlic aioli for dipping the charred tentacles. A simple salad of wild arugula, shaved fennel, and orange segments provides a refreshing contrast to the smoky char.