Italian-Style Grilled Octopus Recipe
This Italian-style grilled octopus recipe focuses on achieving perfectly tender octopus through slow simmering with aromatic ingredients like white wine, lemon, and peppercorns. Once tender, the octopus is quickly charred on a hot grill, then finished with olive oil and fresh lemon for a simple yet elegant Mediterranean dish.
Equipment
- 1 Large Pot For simmering the octopus
- 1 Tongs For handling hot octopus
- 1 Grill or Grill Pan For charring the octopus
- 1 Cutting Board For preparing lemons and garlic
- 1 Sharp Knife For slicing lemons and garlic
Ingredients
Main
- 3 pounds cleaned octopus
- 1 cup dry white wine
- 1/4 cup whole peppercorns
- 2 lemons plus additional lemon wedges for serving
- 1 wine cork
- 2 cloves garlic peeled
- 1/2 cup extra virgin olive oil divided
Instructions
- In a large pot, combine the dry white wine, whole peppercorns, halved lemons, peeled garlic cloves, and the wine cork.
- Add the cleaned octopus to the pot, ensuring it is fully submerged in water.
- Bring the liquid to a strong boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.
- Simmer the octopus for 60 to 90 minutes, or until it is very tender when pierced with a fork.
- Once tender, remove the octopus from the cooking liquid and allow it to cool slightly; if desired, cut larger tentacles into more manageable pieces.
- While the octopus cools, preheat your grill or grill pan to high heat.
- In a bowl, toss the cooled octopus with half of the extra virgin olive oil (1/4 cup).
- Place the octopus on the hot grill and cook for 2 to 3 minutes per side, or until nicely charred and heated through.
- Transfer the grilled octopus to a serving platter, then drizzle with the remaining 1/4 cup of extra virgin olive oil and fresh lemon juice.
- Serve immediately with additional lemon wedges on the side.
Notes
Achieving tender grilled octopus is paramount, and it all hinges on the initial simmering process. While the wine cork is a traditional inclusion, the true key is simmering until the octopus is unequivocally fork-tender; this can take 60-90 minutes, depending on its size. After tenderizing, the grilling phase should be swift and executed over high heat to develop a beautiful smoky char without drying out the delicate protein. Ensure your grill is scorching hot before adding the octopus. Finishing with a generous drizzle of high-quality extra virgin olive oil and fresh lemon juice will brighten and enhance its natural flavors, providing a perfect balance to the grilled notes.