The Best Grilled Octopus
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 416
- Total Fat
- 26
- Saturated Fat
- 4
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 34
- Cholesterol
- 100
- Sodium
- 751
- Total: 5 hr
- Active: 45 min
Ingredients
Poached Octopus:
6 cloves garlic, smashed
3 bay leaves
2 lemons, halved
Kosher salt
One 2 1/2- to 3-pound whole octopus, defrosted if frozen and cleaned (see Cook’s Note)
Marinade:
1/3 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
Finely grated zest of 1 lemon
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
Garnishes:
2 stalks celery, sliced very thinly on the angle
Kosher salt
1/2 cup mixed kalamata and green olives, pitted and halved
1/4 cup salted and roasted Marcona almonds, crushed
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup inner celery leaves
Lemon wedges, for serving
Directions
- For the poached octopus: Combine 6 quarts water, the garlic, bay leaves, lemon halves (squeeze juice into the water first) and 2 tablespoons salt in a large pot. Bring to a boil.
- Hold the octopus by the head and dunk the tentacles in and out of the water three times until they curl nicely, then submerge the octopus into the pot. Adjust the heat to maintain a bare simmer. If the octopus bobs above the water, place a small heat-proof plate on top to keep it submerged. Cook until a paring knife inserts easily into the thickest part of the octopus, where the head meets the tentacles, 1 hour to 1 hour 15 minutes. Turn off the heat and let the octopus sit in the liquid for 15 minutes. Transfer it to a cutting board and let cool for another 15 minutes.
- Meanwhile, for the marinade: Stir together the olive oil, sliced garlic, lemon zest, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds pepper in a large bowl. Cut off the head from the octopus (discard or keep for grilling if desired) and cut the remaining leg portion into 8 individual tentacles. Toss the tentacles in the marinade to coat evenly. Refrigerate for 2 hours or up to overnight.
- When ready to grill the octopus, remove it from the refrigerator and bring it to room temperature, about 30 minutes. Prepare a grill for medium-high heat. Remove the tentacles from the marinade, letting any excess oil drip back into the bowl (save the bowl and marinade). Grill the tentacles until lightly charred and crisped all over, turning them occasionally, 6 to 8 minutes.
- For the dressing: Whisk the olive oil, lemon juice and vinegar into the bowl with the leftover marinade. Toss the grilled tentacles in the dressing. Taste and add more salt and pepper if needed.
- For the garnishes: Scatter the sliced celery on a serving platter and sprinkle lightly with salt. Top with half the olives and then the octopus. Spoon any remaining dressing over the octopus. Top with the remaining olives, Marcona almonds, parsley and celery leaves. Serve with lemon wedges on the side.
Cook’s Note
Most octopus sold in stores has already been cleaned, with all the contents of the head sac removed. You will still want to turn the head inside out where a slit has been made and rinse it of any debris such as sand and pull out anything that might have been left behind. Cut out the eyes, then flip the octopus over and you will see a small hole in the middle where all the tentacles meet. Pull out the hard beak by pushing it through from the other side. Make sure to remove any surrounding hard bits.