📝 About This Recipe
Transport your senses to the sun-drenched coast of Southern Italy with this Polpo alla Griglia, a masterpiece of seafood preparation that balances a tender, buttery interior with a smoky, crisp exterior. The secret lies in a gentle two-stage cooking process—first simmering the octopus in its own juices to achieve perfect tenderness, followed by a high-heat sear over open flames. Finished with a vibrant, citrusy Salmoriglio sauce, this dish is a celebration of rustic elegance and bold Mediterranean flavors.
🥗 Ingredients
The Octopus
- 3 lbs Whole Octopus (cleaned, beak removed, previously frozen for tenderness)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 1 teaspoon Black Peppercorns (whole)
- 2 pieces Bay Leaves (dried)
- 1 Lemon (halved)
- 1 piece Cork (clean wine cork, traditional Italian trick for tenderness)
Salmoriglio Sauce & Marinade
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 2 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Oregano (finely chopped)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Red Chili Flakes (optional, for subtle heat)
- 1 teaspoon Sea Salt (plus more to taste)
For Serving
- 2 cups Baby Arugula (for a peppery bed)
- 4 pieces Lemon Wedges (for garnish)
- 1/4 teaspoon Smoked Paprika (for a finishing dust)
👨🍳 Instructions
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1
Place the cleaned octopus in a large, heavy-bottomed pot or Dutch oven. Do not add water; the octopus will release its own flavorful liquid as it cooks.
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2
Add the white wine, peppercorns, bay leaves, the halved lemon (squeezed in first), and the wine cork to the pot.
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3
Cover the pot with a tight-fitting lid and set over medium-low heat. Simmer gently for 45-60 minutes. Check for tenderness by piercing the thickest part of a tentacle with a paring knife; it should slide in like butter.
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4
Once tender, turn off the heat and let the octopus cool completely in its own poaching liquid for about 20 minutes. This prevents the skin from peeling off.
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5
While the octopus cools, prepare the Salmoriglio sauce. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, parsley, chili flakes, and salt until emulsified.
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6
Remove the octopus from the liquid and pat it very dry with paper towels. Moisture is the enemy of a good sear.
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7
Separate the tentacles using a sharp knife and discard the head (or slice it if you enjoy it). Toss the tentacles in a bowl with 2 tablespoons of the prepared sauce to coat.
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8
Preheat your grill (charcoal is best for flavor) to high heat, roughly 450°F (230°C). Ensure the grates are clean and lightly oiled.
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9
Place the tentacles on the hottest part of the grill. Sear for 3-4 minutes per side until deep char marks appear and the edges become crispy.
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10
Remove the octopus from the grill and immediately toss with half of the remaining Salmoriglio sauce while still piping hot.
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11
Arrange a bed of baby arugula on a large platter. Place the charred tentacles over the greens.
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12
Drizzle the remaining sauce over the dish, dust lightly with smoked paprika, and serve immediately with fresh lemon wedges.
💡 Chef's Tips
Always use octopus that has been frozen and thawed; the freezing process breaks down the tough muscle fibers, ensuring a tender result. Don't skip the cooling period in the poaching liquid, as this helps the skin set so it doesn't slide off on the grill. If you don't have a grill, a screaming-hot cast-iron grill pan works beautifully to achieve those charred ridges. Be generous with the olive oil; octopus is very lean and needs the fat for a luxurious mouthfeel. Avoid over-boiling at a high temp; a gentle simmer is the only way to avoid a rubbery texture.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Sicilian Etna Bianco or a chilled Rosé. Serve alongside 'Patate in Umido' (braised potatoes) which soak up the lemon-herb sauce perfectly. A side of grilled sourdough bread rubbed with a garlic clove is essential for mopping up the juices. For a lighter meal, serve with a shaved fennel and orange salad to contrast the smoky char. Complement the dish with a bowl of Castelvetrano olives and some sharp Pecorino cheese.