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Grilled Octopus

This dish involves cooking octopus over an open flame to develop a smoky, charred exterior while keeping the interior tender. The main ingredients are octopus and brine, with a final appearance showcasing crispy tentacle edges and a succulent, slightly caramelized surface. The final texture is a combination of crispness and tenderness, with a flavorful smoky aroma.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Seafood
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg octopus fresh or thawed
  • to taste coarse sea salt for brining
  • 2 tbsp olive oil for brushing
  • 1 lemon lemon for serving and flavor
  • optional herbs fresh herbs like parsley or oregano, for garnish

Equipment

  • Grill
  • Tongs

Method
 

  1. Begin by rinsing the octopus under cold water to remove any residuals, then place it in a bowl with coarse sea salt and cold water—allow it to sit for 15-20 minutes to help tenderize and clean the meat.
  2. Remove the octopus from the brine, pat it dry thoroughly with paper towels, and then brush all over with olive oil, ensuring an even coating both on tentacles and body. This helps promote a beautiful, crispy exterior.
  3. Preheat your grill to a high heat, aiming for a fiery temperature that will quickly sear the octopus, developing those irresistible char marks.
  4. Place the octopus tentacles and body on the grill, laying them directly over the flames. Sear each side for about 3-4 minutes, watching as the edges turn dark and crispy, and listening for a gentle sizzle.
  5. Use tongs to flip the octopus periodically, ensuring even charring while maintaining tenderness inside. The tentacles should curl slightly as they cook, with a fragrant smoky aroma filling the air.
  6. Remove the octopus from the grill once it has a crisp, caramelized exterior with visible char lines—this usually takes about 15 minutes in total, depending on size.
  7. Squeeze fresh lemon juice over the grilled octopus to brighten its flavor, then sprinkle with chopped herbs if desired. Serve hot, with additional lemon wedges on the side.

Notes

Ensure the grill is very hot before placing the octopus for optimal charring. Adjust cooking time based on the size of the octopus to avoid overcooking.