Mediterranean Grilled Octopus

Ingredients

• 2 lb whole octopus, cleaned
• ½ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• 6 whole garlic cloves
• 4 whole fresh oregano sprigs
• 2 whole bay leaf
• 2 teaspoon kosher salt
• ½ teaspoon black pepper, freshly ground
• ¼ teaspoon red pepper flakes
• ¼ cup fresh flat-leaf parsley, finely chopped
• 2 whole lemon wedges

Instructions

1. 1

   Fill a large pot (at least 8-quart capacity) with 6 quarts of water and bring it to a rolling boil over high heat. Rinse the 2 lb whole octopus under cold running water, rubbing gently to remove any debris from the skin. The octopus will likely have a strong oceanic smell — this is normal.

2. 2

   Once the water is boiling, carefully add the octopus to the pot. Smack the lid on immediately — the octopus will try to escape briefly. Reduce the heat to medium-low and maintain a gentle simmer. Add 2 bay leaves and 4 oregano sprigs to the pot as the octopus poaches.

3. 3

   Poach uncovered for 35-40 minutes. The octopus is done when the thickest part of the largest arm is fork-tender — pierce it with the tip of a paring knife, and it should slide through with no resistance. Overcooked is better than undercooked here; the meat becomes more tender, not tougher. If you're unsure, cook an additional 5 minutes.

4. 4

   Using tongs, carefully remove the octopus from the poaching liquid and transfer it to a cutting board. Let it cool for 10 minutes until cool enough to handle. The octopus will continue to cool as you prepare the grill.

5. 5

   While the octopus cools, peel and finely mince 6 garlic cloves using a chef's knife. In a small bowl, whisk together 0.5 cup extra-virgin olive oil, 0.25 cup fresh lemon juice, the minced garlic, 0.5 teaspoon black pepper, and 0.25 teaspoon red pepper flakes. Set aside.

6. 6

   Once the cooled octopus is cool enough to handle, use a sharp knife to cut off the head (the rounded bulbous part) just below where the tentacles meet. Then separate each tentacle at the base by slicing through the connective tissue. You should have 8 tentacles and the head. Pat all pieces dry with paper towels — removing moisture helps you achieve a better char on the grill.

7. 7

   Preheat your grill to medium-high heat (about 400°F on a gas grill, or coals that you can hold your hand over for about 3 seconds before needing to pull away). Lightly oil the grill grates using a paper towel and tongs dipped in oil to prevent sticking.

8. 8

   Brush the octopus pieces on both sides with the prepared marinade, reserving about 3 tablespoons for finishing. Season all pieces with 2 teaspoons kosher salt, divided evenly. Place the octopus on the hot grill, tentacles first. You should hear an immediate, aggressive sizzle — if you don't, the grill isn't hot enough.

9. 9

   Grill the tentacles for 3-4 minutes per side until you see deep charring and some tentacles begin to curl slightly at the edges. The charring adds crucial flavor — don't fear a little black. The octopus flesh underneath will remain tender. Grill the head piece for 5-6 minutes total, turning to char all sides. All pieces should feel slightly firm when pressed with tongs, but still give gently.

10. 10

    Transfer the grilled octopus to a serving platter. Immediately drizzle with the reserved 3 tablespoons of marinade while the pieces are still hot — this allows them to absorb more flavor. Scatter 0.25 cup finely chopped fresh flat-leaf parsley over everything. Serve hot or at room temperature with 2 fresh lemon wedges on the side. Squeeze fresh lemon juice over the octopus just before eating.

Tools you’ll need

• 8-quart pot with lid
• tongs
• cutting board
• paring knife
• chef's knife
• small mixing bowl
• whisk
• paper towels
• grill with thermometer
• serving platter

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