Mediterranean Grilled Octopus

Mediterranean Grilled Octopus Recipe

On a Primal Ocean adventure this past April I had the fortune of diving with my friend William Reed. I shot a pretty nice California Sheepshead and he got an awesome Octopus catch.

He relented to my proposal to trade, and I think I got the better deal because this recipe is so delicious. I had also taken home a limit of scallops and they go really well in this dish.

5 from 1 vote

Mediterranean Grilled Octopus

by Michael Leicht

Your Grilled Octopus is guaranteed tender and delicious with this preparation and savory simple Mediterranean style.

Share on Facebook Pin Recipe Start Cooking

Species: Octopus

Part: Whole

Course: Mains

Category: Grilled

Continent: North America

Country: United States

State: California

Prep Time: 1 hour hr

Cook Time: 5 minutes mins

Total Time: 1 hour hr 5 minutes mins

Servings: 4

Equipment

• ▢
  Grill wood is good
• ▢
  Large Pot
• ▢
  Tongs
• ▢
  Large Bowl

Ingredients

• ▢ Olive oil
• ▢ Octopus
• ▢ Scallops (optional)
• ▢ Garlic
• ▢ Lemon juice
• ▢ Green onion
• ▢ Parsley
• ▢ Bay leaf
• ▢ Salt
• ▢ Finishing Salt (Maldon's smoked)

Instructions 

• Bring a large pot of water to boil, add smashed garlic, salt and bay leaf.
  Garlic

  Bay leaf

  Salt
• Remove internal organs from your octopus head.
• Pop it's beak out like you would a pimple.
• Squeeze the animal out repeatedly under cold water to get the initial slime off.
• With your tongs, dip the octopus into the simmering water a few times before nesting it in the simmering pot.
• Simmer for 25 minutes.
• Rinse in cold water and again squeeze and clean under cold water to get off any debris or layer that wants to be washed off.
• Cut into grill-able portions (I make 2 or 3 size categories and grill accordingly).
• Add octopus (and scallop) pieces into a large bowl and toss in a large splash of olive oil, crushed garlic, lemon juice and minced green onion.
  Olive oil

  Octopus

  Scallops

  Garlic

  Lemon juice

  Green onion
• Once marinaded, grill the pieces on a very hot grill for about one minute per side depending on size.
• You must achieve a blackened char on the edges of the octopus pieces, critical for delivering the ideal texture.
• Do not allow the scallops to get charred.
• Toss grilled pieces back into the large bowl with a little more fresh crushed garlic, olive oil and lemon juice, and toss evenly, adding plenty of finishing salt and parsley for garnish.
  Olive oil

  Garlic

  Lemon juice

  Finishing Salt

  Parsley
• You can serve this preparation over a simple pasta dish, place over a salad, alongside couscous or potatoes.
• Or just plate the seafood and serve it next to some good crusty bread that you can brush and broil with the same olive oil mixture.

Notes

• Try this recipe with other species such as:
  • Caribbean Reef Octopus

Tried This Recipe?Tag Us On Instagram: @SpearosKitchen