Octopus, when cooked properly, has a delicate and mild flavor. Grilling it gives it a smoky, meaty taste similar to pork.
First, boil the octopus. This step (called court-bouillon) ensures tender octopus when grilled.
The boiling time will vary depending on the size of your octopus, but aim for around 1 hour.
Marinate
Octopus is one of those proteins that seems to make people squeamish, but when cooked properly it’s tender and delicate with just a hint of char. It’s definitely a cut that is worth trying, especially when it’s lightly poached first and then finished with a quick sear over charcoal for the perfect balance of flavors.
Unlike most other seafood that you grill, it’s important to boil octopus before you grill it to remove any excess water and ensure that it’s cooked through. The boiling process takes 45 minutes to an hour and you can use a meat thermometer to check when it’s done. This step is very important and will prevent the octopus from becoming rubbery.
Once the octopus is boiled, drain it and allow to cool. While it’s cooling, prepare a marinade in a large bowl with the olive oil, lemon zest and juice, garlic, oregano, and salt. The octopus should be well coated with the marinade.
Cover and refrigerate the octopus for up to a day. To serve, pour the marinade over the octopus and sprinkle with fresh chopped parsley. The octopus will also be delicious drizzled with some of the reserved marinade before serving. This is a classic Mediterranean recipe but feel free to swap the herbs and spices for those you prefer. This is a great appetizer to impress your guests!
Boil
Octopus can be cooked in many ways – it can be served while still hot (great for cold preparations like seafood salad); chilled and then seared or grilled to brown and crisp the skin; or, as in this recipe, left in its cooled liquid to form a rich marinade. Regardless of how you want to serve it, however, it is crucial that it be thoroughly cooked. The tough and chewy collagen in the meat must convert to silky and tender gelatin, and that takes time.
To achieve this, it is best to start by boiling the octopus. To do this, bring a pot of water to a boil, then carefully lower the octopus into it. It is a good idea to use a hook or tongs so that you don’t accidentally drop the legs, which tend to curl up and can be hard to get back into a round shape. Repeat this step 2-3 more times, dipping the octopus into the water for 5 seconds and then pulling it out for a couple of minutes. This will cause the legs to curl up and help them cook better when you grill them.
Once the octopus is cooked, drain it and transfer to a bowl of ice water. It is important to remove as much liquid as possible from the surface, because any excess will interfere with the delicious browning and crisping that will happen on the grill or in the frying pan.
Grill
Octopus can be intimidating to cook, but this is easy—and the results are so delicious. We start by boiling the octopus, which makes it super tender. Then, we grill it to get a beautiful char on the outside and crispiness on the inside.
To clean an octopus, look for the mouth hole at the bottom of the head (it’s usually lined with mucous), then push up on the head to expose the hard beak (which is also hollowed out and used as a mouth). Remove the eyes by putting your thumb between the eye and beak to separate them.
It’s worth asking your fishmonger if the octopus has been cleaned for you—and ask if they have boiled it already. This is a huge timesaver and ensures the octopus will be perfectly cooked and tender when you go to grill it.
Once the octopus is boiled, it can be kept in the fridge until you are ready to grill. Be sure to drain and dry it completely afterward, as any excess liquid will slow down the browning and crisping you are looking for on the grill. When it’s time to grill, preheat the grill and lightly oil the grate. Place the octopus on the grill and cook until a nice char has developed, about 4 minutes per side. Serve immediately with lots of freshly chopped parsley and a glass of wine.
Finish
Once the octopus has been boiled and cooled, it’s ready to be grilled for its final touch of color and char. This is an important step because the octopus’ connective tissue won’t fully break down until it’s at least 140f (60c) internally. Using a digital meat thermometer will help you ensure the octopus is fully cooked.
If you have a grill, prepare it by cleaning and oiling the grate. Preheat to medium high heat. If you want to eat the octopus as is, serve 1 small octopus per person. If you prefer to cut it into pieces, cook the octopus until fork tender, about an hour and 45 minutes, or until the tip of a sharp knife easily pierces the flesh.
Drain and pat the octopus dry. Any liquid on its surface will slow down browning and crisping when it’s put onto the grill. You can also dry the octopus in the fridge overnight to speed up the process.
Toss the octopus with the olive oil, garlic, lemon zest and juice, and herbs. Taste and adjust seasoning as needed. Drizzle octopus with the sauce and grill over medium-high heat until lightly browned and crispy on all sides, about 4 minutes (grilling time will vary depending on the temperature of your coals and distance between them and the grill grate). Serve immediately, drizzled with more pan juice reduction if desired.
