Grilled Octopus

Mediterranean grilled octopus starts with a long, gentle braise to tenderize the tentacles, then finishes with a quick char on a hot grill for smoky crisp edges. Tossed in olive oil, lemon, and oregano, it's tender inside and crisp outside.

By YumYum Editorial · Seafood

Prep: 15 min · Cook: 1 min · Total: 16 min · Serves 4

Ingredients

• 2.5-3 lbs whole octopus, cleaned (beak and eyes removed)
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1/2 cup dry white wine
• 1/3 cup extra-virgin olive oil, divided
• 2 lemons, one halved for braising, one juiced for dressing
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• to taste Kosher salt and black pepper, to taste
• to taste Fresh parsley, chopped, for garnish

Instructions

1. Place the octopus in a large pot with onion, garlic, bay leaves, wine, and a halved lemon; add just enough water to cover.
2. Bring to a bare simmer (not a boil) and cook covered for 60-75 minutes, until a knife slides into the thickest part of a tentacle with little resistance.
3. Remove the octopus and let it cool in the braising liquid for 15 minutes, then drain and pat dry.
4. Cut the tentacles apart at the head and toss with 2 tbsp olive oil, oregano, smoked paprika, salt, and pepper.
5. Heat a grill or grill pan to high heat and sear the tentacles 3-4 minutes per side, until deeply charred and crisp on the edges.
6. Transfer to a platter and drizzle with remaining olive oil and fresh lemon juice.
7. Garnish with chopped parsley and serve warm or at room temperature.