Grilled Octopus
Tender wine-braised octopus marinated with garlic and lemon, then seared over a screaming-hot grill for a smoky char.
🍳 Cook: 65 min
Ingredients
| 2 1/2 lb | 1.1 kg | octopus |
| 2 | carrots, roughly chopped | |
| 1 stalk | celery, roughly chopped | |
| 1/2 | medium onion, roughly chopped | |
| 2 cloves | garlic, crushed | |
| 3 sprigs | parsley | |
| 1 cup | 240 ml | white wine |
| 2 tbsp | 30 ml | olive oil (braise) |
| 2–3 | wine corks | |
| 1 clove | garlic, thinly sliced | |
| 1/2 tsp | 2.5 ml | red pepper flakes |
| 1 | lemon, zested | |
| 1/4 cup | 60 ml | parsley leaves, torn |
| 3 tbsp | 45 ml | olive oil (marinade) |
| — | olive oil, to serve | |
| — | lemon wedges | |
| — | fresh flat-leaf parsley leaves | |
| — | red onion, thinly sliced |
Instructions
- Rinse the octopus under cold water. Cut off the octopus body (that bulbous sac over the eyes) and set aside. Remove the next part of the body — the part with the eyes — and discard, leaving just the tentacles. Flip the tentacles upside down and press the beak out of the opening at the center of the octopus. Discard the beak.
- Place the octopus body and tentacles in a large pan or Dutch oven. Add the carrots, celery, onion, crushed garlic, parsley, wine, olive oil and wine corks. Cover the pot tightly with a lid and heat to boiling. Reduce heat to a simmer and cook for 45 minutes to 1 hour, until the octopus is firm but tender. Remove from heat, place the octopus on a platter and let cool.
- When the octopus is cool enough to handle, run your fingers over the body and tentacles and slough off the skin; it will come off in patches — be careful not to work the tentacles too hard or they will break off.
- Place the body and tentacles in a large bowl. Add the sliced garlic, red pepper flakes, lemon zest, torn parsley leaves and olive oil. Using tongs or your hands, toss to coat the octopus. Cover with plastic wrap and refrigerate 6 hours or overnight.
- Heat the grill to high heat, about 450°F (230°C). Sear the octopus on the grill, weighting it down with a heavy pan to achieve the best crust. Cook for 2–3 minutes and remove from the grill. Cut off the tentacles and slice the body into 1/2–3/4" thick rounds.
- Arrange the octopus on a platter. Drizzle with olive oil and a squeeze of lemon. Sprinkle with red onion and flat-leaf parsley. Serve with additional lemon wedges.