📝 About This Recipe
Transport your senses to the sun-drenched shores of the Mediterranean with this exquisite grilled octopus. By simmering the octopus in a fragrant aromatics-infused broth before hitting the high heat of the grill, we achieve a buttery-tender texture with a perfectly smoky, charred exterior. Finished with a bright lemon-herb vinaigrette, this gluten-free dish is a sophisticated showstopper that celebrates the purity of fresh seafood.
🥗 Ingredients
The Braising Liquid
- 2.5 pounds Whole Octopus (cleaned, beak and eyes removed)
- 1 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 piece Lemon (halved)
- 4 pieces Garlic cloves (smashed)
- 2 pieces Bay leaves (dried)
- 1 tablespoon Black peppercorns (whole)
- 1 tablespoon Sea salt (for the water)
The Marinade and Grill Finish
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Fresh Lemon Juice (freshly squeezed)
- 1 teaspoon Dried Oregano (preferably Greek)
- 1/2 teaspoon Smoked Paprika (for color and depth)
- 1/4 teaspoon Red pepper flakes (optional for a hint of heat)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 1 tablespoon Capers (drained and rinsed)
- 1 pinch Flaky sea salt (like Maldon)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine 8 cups of water, the white wine, halved lemon, smashed garlic, bay leaves, peppercorns, and sea salt. Bring the mixture to a rolling boil.
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2
To ensure the tentacles curl beautifully, perform the 'scaring' technique: hold the octopus by the head and dip the tentacles into the boiling water for 5 seconds, then remove. Repeat this 3 times until the tentacles are tightly curled.
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3
Submerge the entire octopus in the boiling liquid. Reduce the heat to a low simmer, cover the pot partially, and cook for 45 to 60 minutes. The octopus is ready when a paring knife slides into the thickest part of the tentacle with no resistance.
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4
Turn off the heat and allow the octopus to cool in its own cooking liquid for 20 minutes; this helps prevent the delicate skin from peeling off.
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5
Carefully remove the octopus from the liquid and place it on a tray. Pat it very dry with paper towels. Drying is the secret to getting a great char on the grill.
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6
Once cooled slightly, use a sharp knife to separate the tentacles from the head. You can grill the head as well if desired, or discard it.
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7
In a medium bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, smoked paprika, and red pepper flakes.
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8
Toss the tentacles in the marinade until thoroughly coated. Let them sit at room temperature for 15 minutes to absorb the flavors.
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9
Preheat your grill or a cast-iron grill pan to high heat. Lightly oil the grates to prevent sticking.
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10
Place the tentacles on the hot grill. Cook for 3-4 minutes per side, undisturbed, until deep char marks appear and the edges become slightly crispy.
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11
Remove the octopus from the grill and transfer to a serving platter. Drizzle any remaining marinade from the bowl over the hot tentacles.
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12
Garnish with fresh parsley, capers, a sprinkle of flaky sea salt, and extra lemon wedges before serving immediately.
💡 Chef's Tips
Always pat the octopus completely dry before grilling; moisture is the enemy of a good char. If you have time, braise the octopus a day in advance and keep it refrigerated; cold octopus actually grills even better. Adding a wine cork to the braising liquid is an old Mediterranean trick believed to help tenderize the meat, though the slow simmer is the real key. Avoid overcooking on the grill; remember the octopus is already cooked, you are only looking for color and smoke flavor. Use the highest quality extra virgin olive oil you can find for the finishing drizzle to elevate the flavor profile.
🍽️ Serving Suggestions
Serve alongside roasted fingerling potatoes tossed in lemon and rosemary. Pair with a crisp, acidic white wine like a Greek Assyrtiko or a chilled Vermentino. Place over a bed of fresh arugula tossed in a light vinaigrette to cut through the richness. Serve with a side of authentic Greek fava bean purée or a bowl of salty Kalamata olives. Accompany with grilled gluten-free bread to soak up the herb-infused lemon oil.