Description
This grilled octopus recipe delivers tender, flavorful seafood with a smoky char from the grill. The octopus is first simmered with aromatics to ensure tenderness, then marinated in a zesty blend of olive oil, red wine vinegar, and smoked paprika before being grilled to perfection. Finished with fresh parsley and lemon wedges, it’s a classic Mediterranean dish that’s perfect as a main course for seafood lovers.
Ingredients
Scale
Octopus and Poaching Ingredients
- 2 to 3 pounds whole octopus (cleaned and thawed if frozen)
- 1 lemon (halved)
- 4 cloves garlic (smashed)
- 2 bay leaves
- 1 tablespoon salt
- 1 teaspoon black peppercorns
Marinade
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For Garnish and Serving
- Chopped fresh parsley
- Extra lemon wedges
Instructions
- Prepare the poaching liquid: Bring a large pot of water to a boil and add the lemon halves, smashed garlic, bay leaves, salt, and black peppercorns to infuse the water with flavor.
- Cook the octopus: Submerge the whole octopus into the simmering water, reduce the heat to maintain a gentle simmer, and cook for 45 to 60 minutes, or until the octopus is tender when pierced easily with a knife.
- Cool and prepare the octopus: Remove the octopus from the pot and let it cool slightly so it can be handled safely. Pat dry with paper towels and cut the tentacles into large pieces suitable for grilling.
- Make the marinade: In a small bowl, whisk together olive oil, red wine vinegar, smoked paprika, salt, and pepper to combine into a flavorful marinade.
- Marinate the octopus: Toss the octopus pieces in the marinade, ensuring they are well coated. Let them rest and absorb the flavors for 10 to 15 minutes.
- Preheat the grill: Heat your grill to high heat to prepare for quick, intense cooking that will give the octopus a nice char.
- Grill the octopus: Place the marinated octopus pieces on the grill and cook for about 3 to 4 minutes per side, grilling until the edges are charred and crispy but the inside remains tender.
- Serve: Remove the grilled octopus from the grill, sprinkle with chopped fresh parsley, and serve immediately with extra lemon wedges on the side for squeezing.
Notes
- Boiling the octopus before grilling is crucial to achieve tenderness and avoid a rubbery texture.
- For enhanced flavor, you can marinate the octopus for longer than 15 minutes or add chili flakes to the marinade for a spicy kick.
- Ensure the grill is very hot to get a nice char quickly without overcooking the octopus.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
