Ingredients

2 lbs octopus (fresh or frozen and thawed, cleaned)

2 bay leaves

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil (divided)

1 lemon (zested and juiced)

3 cloves garlic (minced)

1 tsp dried oregano

1/2 tsp red pepper flakes (optional)

1 tsp kosher salt

1/2 tsp black pepper (freshly ground)

2 tbsp fresh parsley (chopped)

Instructions

Step 1: Place the cleaned octopus, bay leaves, and red wine vinegar in a large pot. Cover the octopus with cold water by about 1 inch. Bring the water to a boil over high heat, then reduce to a gentle simmer. Cook for 45-60 minutes until the octopus is very tender when pierced with a fork. Drain and let cool completely.

Step 2: Once cool, cut the octopus body into large pieces and tentacles into 2-3 inch sections if very long. Pat all pieces dry thoroughly with paper towels to ensure a good char when grilling.

Step 3: In a medium bowl, whisk together 1/4 cup olive oil, lemon zest, lemon juice, minced garlic, oregano, red pepper flakes (if using), kosher salt, and black pepper.

Step 4: Toss the octopus pieces in the marinade, coating evenly. Let marinate at room temperature for 20-30 minutes. For longer marinating, refrigerate up to 2 hours but return to room temperature before grilling.

Step 5: Preheat your outdoor grill to medium-high heat (400-450°F). Lightly oil the grill grates to prevent sticking.

Step 6: Remove octopus from marinade, allowing excess to drip off. Drizzle remaining 1/4 cup olive oil over the pieces. Grill octopus directly on hot grates for 3-5 minutes per side, turning occasionally, until nicely charred and slightly crisp at the edges.

Step 7: Transfer grilled octopus to a serving platter. Drizzle with extra olive oil and sprinkle with fresh parsley. Serve immediately as an appetizer or with a fresh salad.

Tips & Variations

Drying the octopus thoroughly before grilling is key to achieving a good sear and preventing steaming.

If octopus is very large, cut it into smaller portions before simmering for more even cooking.

For a smoky twist, add a splash of smoked paprika to the marinade.

Serve with lemon wedges for added brightness at the table.

FAQs

How do I know when the octopus is tender?

The octopus is tender when a fork can easily pierce the thickest part of the body without resistance. Cooking time may vary depending on the size, so start checking around 45 minutes.

Can I grill octopus without simmering first?

Simmering is essential for tenderizing octopus before grilling. Grilling raw octopus directly will result in tough, chewy texture. The gentle simmer breaks down the collagen, making it tender and delicious.