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.

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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

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