This Grilled Octopus recipe is the most foolproof way to get tender, flavorful octopus. Finish it off on a hot grill or skillet to get the most perfect char on the outside.
I learned how to make grilled octopus many years ago.It’s now one of my favorite seafood dishes and I prepare it often at home.
The most simple, surefire way to get octopus every time?
2 Pound Octopus
1 to 2 Wine Corks
1 Cup White Wine
1 Lemon, Halved
Extra Virgin Olive Oil
2 Cloves of Garlic, Minced
4 Tablespoons Olive Oil
Fresh Chopped Parsley
Sea Salt & Cracked Black Pepper
In a saucepan large enough to hold the octopus, add one half of the lemon, a wine cork, and the cup of white wine.
Add enough water to cover the octopus and cover with a lid.
Heat on a stove burner on high, and once boiling reduce the heat to a slow boil.
Cook under the octopus is tender when pierced with a fork.
Shut off the heat and allow the octopus to cool in the cooking water to room temperature.
Remove the tentacles from the head and if you want, cut the head into pieces as well.
Drizzle the octopus pieces with a little olive oil and mix to lightly cover.
Heat up the grill or broiler, and cook until the edges begin to brown and crisp.
Drizzle on a little more olive oil, squeeze the remaining lemon on top, and sprinkle with chopped parsley and minced garlic.
Season with salt and pepper and serve.