Grilled Octopus
On November 27, 2024
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Tender octopus braised with citrus, grilled with a crispy char, then topped with chimichurri sauce, this Grilled Octopus is seafood heaven.
Grilled Octopus with Chimichurri
Grilling octopus might seem intimidating, but with my straightforward approach, you can deliver tender, delicious Grilled Octopus perfect for the seafood lover in your life. The secret lies in a flavorful citrus braising liquid that tenderizes the meat while infusing it with a depth of bright flavors. After a quick sear on your hot grill, the tentacles develop an irresistible char while becoming even more tender inside. A fresh chimichurri sauce, bursting with herbs and citrus, highlights the subtle brininess of the octopus. This impressive dish transforms any backyard gathering into an upscale dining experience, and nobody will ever know it took you less than an hour. If you’re ready to become a backyard seafood hero, let’s get started.
What does octopus taste like?
When properly cooked, octopus has a delightfully tender texture and mild, sweet flavor that’s totally unique in the seafood world. Think of it as having the satisfying meatiness you get from something like a scallop, but with its own subtle ocean-fresh notes. The citrus braise in this recipe adds bright, zesty notes, while the high-heat grilling creates an irresistible smoky char on the outside. I especially love how the meat soaks up all those amazing flavors while promoting its natural sweetness. When you finish it with my herb-packed Chimichurri Sauce, you’ll get an explosion of complementary flavors in every bite.
The Best Octopus for Grilling
Your local grocer’s seafood counter should offer fresh or frozen whole octopus. Both options work well for grilling, as proper preparation matters more than fresh versus frozen. I used frozen for this recipe. Just make sure to thaw overnight in the fridge if you go this route. Look for octopus with firm, purple-gray flesh and a clean ocean scent. The tentacles should appear intact and uniform in color. Most octopus comes cleaned, but you can ask your provider to clean it if needed. When selecting size, remember that octopus shrinks considerably during cooking. A 2-pound octopus serves about four people as a main course.
Tenderizing Octopus for Grilling
The secret to tender octopus is giving it a good braise before it hits the grill. My citrus-herb braising liquid breaks down the tough muscles while infusing some serious flavor. Some traditional methods add wine corks to the cooking liquid or massaging the octopus, but I’ve found my method to yield delicious results with a lot less work. The one-two punch of gentle simmering and the citrus acid naturally tenderizes the octopus, resulting in fork-tender meat that maintains its structure for grilling. You can do this over medium-low heat on your grill or stovetop. A 30-minute braise usually does the trick, but you can go up to an hour for larger cuts.
Braise for Octopus
This recipe uses simple, flavor-packed ingredients you likely have in your kitchen, enhanced by fresh citrus and some aromatics. The braising liquid creates the foundation for perfectly tender octopus. Here’s what you’ll need to make it:
- 6 cups water
- 2 oranges (halved)
- 2 lemons (halved)
- 2 limes (halved)
- 6 cloves garlic (smashed)
- ½ cup cilantro (stems and leaves)
- 1 red onion (quartered)
- 2 cayenne peppers (halved)
- ¼ cup Kosher salt
How to Grill Octopus
Creating restaurant-quality Grilled Octopus at home is super easy with my simple steps. The braising process does most of the work, and the grill adds that perfect finishing touch. Follow these instructions for octopus that’s tender inside with a crispy, charred exterior:
- Make braising liquid. Pour your water into a large pot on your grill or stovetop, and squeeze in fresh citrus juices. The combination of orange, lemon, and lime creates a bright, complex base that tenderizes your octopus while adding depth of flavor.
- Boil octopus. The meat transforms during this crucial step, becoming tender and infused with citrus and aromatics. Watch for the tentacles to curl and your octopus to become slightly opaque.
- Preheat grill and season octopus. To achieve that perfect char you need to start with a hot grill around 40 degrees F. The braise will cook your octopus, so you’re really just looking to get that crispy exterior and a little smoky, charred flavor. Hit your octopus with a little salt and pepper, and it’s ready to get on the grates.
- Grill octopus. You want to grill your octopus with the lids closed for around 4-5 minutes per side. The high heat creates a crispy exterior while maintaining the tender interior. Those beautiful char marks add both visual appeal and smoky flavor. Once your octopus reaches 155-160 degrees F using a reliable food thermometer, it’s ready to transfer to a serving platter to slice.
- Make chimichurri sauce. While your octopus is on the grill, throw all the fresh herbs and citrus into a blender jar or food processor, and mix to your desired consistency. This bright, zesty sauce perfectly complements your grilled seafood.
- Serve and enjoy. Slice your octopus, then drizzle with some of the chimichurri sauce, and enjoy!
What to Serve with Grilled Octopus
Octopus is a fancier seafood typically reserved for special occasions, so I like to serve some accoutrements worthy of this unique dish. The Chimichurri Sauce recipe included in this post is one of my favorite things to serve with octopus. It highlights the natural sweet and savory notes of seafood while taming the briny taste. This is totally optional, but once you try it, you’ll be drizzling it on everything. I also love serving this dish with a crusty bread a a crisp salad like my Three Bean Salad. The important thing is putting together a meal your guests will love, so feel free to make it your own.
More Seafood Recipes
If your family loves this Grilled Octopus as much as mine does, you’ll be looking for even more simple seafood recipes to make. The good news is both the Hey Grill Hey App and your Recipe Library are loaded with dozens of seafood recipes, so you’ll never run out of things to try. Whether you’re looking for fish or shellfish, your next favorite is just a few clicks aways. For now, here are few of my personal favorites to try next:
Grilled Octopus Recipe
Enjoy this tentalizing Grilled Octopus recipe, then you octo give it a 5-star rating if you loved making it. I’d love to hear what you served your octopus with so tell me about it in the comments below. And of course, don’t forget to show off with some pictures of your gorgeous Grilled Octopus. Just tag @heygrillhey on Facebook and Instagram so the whole community can get inspired.
If you loved making this octopus then you’re probably ready to take your grilling game to the next level. Luckily for you, I’ve created The Grill Squad to walk you step-by-step through the process of cooking all those scary meats like brisket, prime rib, and even turkey. With video tutorials and handy picture guides, I take all the guesswork out of all those intimidating cuts so you can become a Backyard BBQ Hero.
Grilled Octopus
Ingredients
- 2 pounds octopus
- 6 cups water
- 2 oranges halved
- 2 lemons halved
- 2 limes halved
- 6 cloves garlic smashed
- ½ cup cilantro stems and leaves included
- 1 red onion quartered
- 2 cayenne peppers halved
- ¼ cup Kosher salt
Chimichurri Sauce
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons orange juice
- 2 teaspoons lime juice
- 2 teaspoons lemon juice
- 1 teaspoon Kosher salt
- ¼ teaspoon cilantro finely minced
- ½ teaspoon chili pepper, cayenne pepper, or red pepper flakes minced
- 1 clove garlic finely minced
Instructions
- Make braising liquid. Pour your watering into a large pot, then squeeze in the juice from your citrus. And in the rest of your aromatics and seasonings.6 cups water, 2 oranges, 2 lemons, 2 limes, 6 cloves garlic, ½ cup cilantro, 1 red onion, 2 cayenne peppers, ¼ cup Kosher salt
- Boil octopus. Add your octopus to the braise and bring to a boil, reduce heat to low, and simmer for around 30 minutes, until octopus is opaque and tentacles have curled.2 pounds octopus
- Preheat grill and season octopus. Set your grill up for high heat around 400 degrees. Transfer your octopus from the braise to a baking sheet, then season with Kosher salt and black pepper.
- Grill octopus. Place your seasoned octopus directly on the grill grates, close the lid, and cook 4-5 minutes per side. The braise cooks your octopus, so grilling just adds char and flavor.
- Make chimichurri sauce. While your octopus is grilling, add all the ingredients for your sauce and stir to combine.2 Tablespoons extra virgin olive oil, 2 Tablespoons orange juice, 2 teaspoons lime juice, 2 teaspoons lemon juice, 1 teaspoon Kosher salt, ¼ teaspoon cilantro, ½ teaspoon chili pepper, cayenne pepper, or red pepper flakes, 1 clove garlic
- Serve and enjoy. Once your octopus is charred to your liking, transfer it to a serving platter, slice it, and top with your chimichurri sauce to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
