Description
Charred Grilled Octopus delivers Mediterranean coastal magic with tender tentacles kissed by flame. Smoky, lemony notes and delicate herbs create an irresistible seafood experience you’ll savor down to the last delicious bite.
Ingredients
Scale
Main Ingredients:
- 2 small to medium-sized octopuses
- 6 cups (1420 milliliters) water
- 1 onion, halved
Herbs and Seasonings:
- 1 cup (240 milliliters) fresh herbs
- 2 bay leaves
- ½ cup (120 milliliters) mixed herbs (oregano, thyme, dill, parsley, and rosemary), minced
- 1 tablespoon peppercorns
- 1 teaspoon sea salt
- ¼ teaspoon salt
- ¼ teaspoon pepper
Aromatics and Dressing:
- 1 cup (240 milliliters) olive oil (Mina Moroccan preferred)
- 4 slices lemon
- 2 tablespoons (30 milliliters) lemon juice
- 4 cloves garlic, minced
- 1 jalapeño, minced
Instructions
- Fill a large pot with water and add whole onion, fresh lemon slices, whole black peppercorns, coarse sea salt, fragrant herbs, and bay leaves, then bring the liquid to a rolling boil.
- Gently lower the octopus into the boiling liquid, tentacles first, allowing them to naturally curl and contract before fully submerging the entire seafood.
- Reduce the heat to a gentle simmer and cook the octopus until extremely tender, which typically requires 45 minutes to 90 minutes (1.5 hours) depending on the size.
- Carefully remove the octopus from the poaching liquid and allow it to cool slightly, then slice the tentacles into uniform, bite-sized strips.
- Prepare a shallow marinating dish by combining olive oil, minced garlic, chopped fresh herbs, lemon juice, red pepper flakes, and a pinch of salt and black pepper.
- Add the sliced octopus strips to the marinade, ensuring each piece is thoroughly coated, and refrigerate for a minimum of 1 hour or up to 12 hours for deeper flavor infusion.
- Heat an outdoor grill or grill pan to medium-high temperature (around 400-450°F or 204-232°C).
- Place the marinated octopus tentacles on the hot grill, cooking for approximately 3 minutes per side and rotating to achieve even charring and beautiful grill marks.
- Brush the octopus with additional marinade during grilling to enhance moisture and flavor intensity.
- Transfer the charred octopus to a serving platter immediately and garnish with fresh herbs or lemon wedges before serving.
Notes
- Tenderizing is crucial for achieving soft, melt-in-your-mouth octopus by slow-simmering in aromatic liquid with herbs and spices.
- Marinating transforms the texture and infuses deep, complex flavors into the delicate octopus meat before grilling.
- Charring on high heat creates a crispy exterior while maintaining a juicy, succulent interior through careful flipping and basting.
- Cooking time varies based on octopus size, so test tenderness by piercing with a fork to ensure perfect doneness.
- Fresh, high-quality octopus makes a significant difference in the final dish’s taste and texture.
- Allow the octopus to rest and cool slightly before slicing to help retain its natural juices and prevent toughening.
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 95 mg