Grilled Octopus: Tender, Charred & Perfectly Simple

What Is Grilled Octopus?

Grilled octopus is a beloved staple in countries like Greece, Italy, Spain, and Portugal, where coastal communities have been preparing it for centuries. Fishermen would often cook freshly caught octopus right by the sea, using traditional techniques such as sun-drying or tenderising it against rocks before cooking it over open flames. In Greek cuisine, octopus is frequently paired with vinegar and olive oil, while Spanish versions lean into smoky paprika notes. Interestingly, octopus was once considered the poor man’s seafood in many coastal regions—today, it is a menu highlight in upscale restaurants around the world, prized for its delicate flavour and impressive presentation.

Ingredients

• Octopus – 1 (approximately 1–1.5 kg / 2–3 lbs)
• Extra virgin olive oil – as needed
• Fresh lemon juice – juice of 1 lemon
• Fresh parsley – a handful, chopped
• Vinegar (red wine or white wine) – a splash
• Salt – to taste
• Black pepper – to taste

Method

1. Bring a large pot of salted water to a rolling boil. Using tongs, hold the octopus by the head and dip it into the boiling water 2–3 times—this helps the tentacles curl beautifully and firms up the outer layer for a better texture.
2. Fully submerge the octopus in the boiling water and cook for approximately 20 minutes, or until tender. To test for doneness, pierce the thickest part of a tentacle with a fork or knife—it should go in easily without resistance. If it feels tough, continue boiling for a few more minutes and check again.
3. Remove the octopus from the water and allow it to cool slightly. Once cool enough to handle, cut it into manageable pieces—tentacles separated and the head sliced into portions.
4. In a medium bowl, prepare the marinade by mixing together the extra virgin olive oil, freshly squeezed lemon juice, chopped parsley, a splash of vinegar, and a generous pinch of salt and pepper. Whisk until well combined.
5. Add the octopus pieces to the bowl and toss thoroughly so that each piece is evenly coated in the marinade. Cover and allow it to marinate for at least 1 hour at room temperature, or longer in the refrigerator for deeper flavour.
6. Heat a grill pan or barbecue over high heat until it is smoking hot. Place the marinated octopus pieces on the hot surface and grill on each side for 2–3 minutes, until lightly charred and heated through.
7. Transfer to a serving dish, finish with a touch more fresh parsley or a squeeze of lemon if desired, and serve immediately.