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Grilled Octopus with Grape Vines

This dish features octopus cooked over grapevine sticks, imparting a smoky and slightly sweet flavor. The octopus is grilled until tender and charred on the outside, resulting in a juicy texture with crisp tentacles and a smoky, caramelized surface. The final appearance showcases beautifully browned, slightly blistered tentacles with a smoky aroma.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds octopus tentacles cleaned and prepared
  • 4 small grapevines fresh, cut into manageable sticks
  • 2 cloves garlic minced
  • to taste salt and pepper for seasoning
  • 1 tablespoon olive oil for brushing
  • 1 bunch fresh herbs such as thyme or rosemary, optional

Equipment

  • Grill
  • Tongs

Method
 

  1. Start by preparing your grill and soaking the grapevine sticks if needed, ensuring they are manageable and pliable for grilling.
  2. Pat the octopus tentacles dry with paper towels, then season them generously with salt, pepper, and minced garlic to enhance flavor.
  3. Lightly brush the octopus and grapevine sticks with olive oil to prevent sticking and promote a nice char.
  4. Thread the octopus tentacles onto the grapevine sticks, wrapping or skewering them securely so they stay in place during grilling.
  5. Place the grapevine-wrapped octopus onto the preheated grill, positioning the sticks directly over the flame or hot coals.
  6. Grill the octopus, turning occasionally, until the tentacles are charred and crisp on the outside and tender inside, about 15-20 minutes.
  7. Use tongs to remove the octopus skewers from the grill when they have developed a deep golden brown color and smell smoky and sweet from the caramelized grapevine sticks.
  8. Transfer the grilled octopus to a platter, letting it rest for a few minutes to retain its juices.
  9. Slice the tentacles if desired, and serve immediately, enjoying the smoky aroma and tender, flavorful exterior.

Notes

For best flavor, use fresh octopus and grapevines; adjust grilling time based on tentacle size.