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My grilled octopus recipe is packed with flavor and yields tender, smoky, and perfectly charred octopus. It’s easy to make and dressed with a lemon olive oil sauce.
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The first time I went to Greece, I became enamored with fried octopus. When I got home, I became determined to learn every way to cook octopus.
This time around, I’m sharing how to grill octopus. While it is a niche dish, I promise you’ll love it EVEN if you’ve never had octopus. It’s one of my favorite seafoods to cook because it’s easy, and if you tenderize it beforehand, you’re rewarded with the perfect tender texture (no rubbery octopus here!). Plus, it’s healthy and perfect for the main course or a fancy appetizer.
If you love grilling seafood, try my grilled tilapia, grilled branzino, grilled mahi mahi, or grilled cod next.
Key Ingredients
- Frozen octopus tentacles. I can find medium-sized frozen tentacles at my seafood merchant, though nowadays, I find most mainstream grocery stores carry them. When in doubt, try your local Asian market or consider ordering them online. Avoid whole octopuses, as I find them difficult to break down.
- Fresh lemon juice. For essential acidity and flavor.
- Olive oil. To keep the tentacles from sticking to the grill. I wouldn’t use extra virgin olive oil as the grill will get too hot.
- Sauce. Simple is best, so my sauce is just a simple combo of olive oil, salt, pepper, and garlic paste.
How to make grilled octopus
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Prep. Preheat the grill and toss the tentacles, lemon juice, and oil in a bowl. Let the tentacles sit briefly.
Step 2- Grill. Add the tentacles to the grill and cook for several minutes per side.
Arman’s recipe tips
- Only have whole octopus? Fear not! I work with whole octopus all the time. Simply use a sharp knife to remove the head (just above the eyes), discard it, and slice the tentacles from the body. I like to freeze the unused octopus parts and use them to make a flavorful seafood stock.
- Don’t skip the marinade time. The biggest mistake I see being made when cooking octopus is not letting it marinate long enough to become tender. If you cook octopus fresh, it will be tough and chewy, which is why I let mine soak in lemon juice for at least 10 minutes (the longer the better).
- Prefer some char? Place the tentacles on the hottest part of the grill, then cook them for 30 seconds per side. If you do this, I suggest letting them soak in the lemon juice for an extra 5 minutes so they don’t dry out.
Storage instructions
To store: Let the octopus cool completely, then store in an airtight container in the refrigerator for 3-4 days.
Frequently asked questions
The best way to get tender octopus is to tenderize it beforehand. I let the tentacles sit in lemon juice and olive oil to help break down the muscle fibers before cooking. You can also cook them slowly in simmering liquid to achieve a similar texture.
Yes, I freeze cooked octopus all the time. I suggest that you let it thaw fully before reheating, otherwise it’s likely to become overcooked.
No, you don’t have to boil octopus before you can eat it. That is just one method of cooking it. If you want a nice blackened flavor and charred exterior, I suggest grilling it.
More elegant seafood dinners
If you tried this grilled octopus recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others think of making the recipe.
Grilled Octopus Recipe
Ingredients
- 1 pound octopus tentacles, not the whole octopus
- 1/2 lemon juiced
- 1 tablespoon olive oil
Sauce
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic paste or minced garlid
Instructions
- Preheat the grill or grill pan over medium-high heat.
- Add octopus tentacles, lemon juice, and olive oil in a bowl. Let the tentacles stand for 10 minutes.
- Grill the octopus for 3-4 minutes per side. While it's grilling, whisk together the olive oil, salt, pepper, red pepper flakes, and garlic.
- Remove the octopus tentacles from the grill and serve over arugula with the sauce drizzled on top.
Notes
- Greek-inspired octopus. I find Greek flavors pair beautifully with octopus. Simply toss dried oregano, thyme, and bay leaves with the tentacles. Discard the bay leaves just before grilling. Then, serve it with sliced olives, feta cheese, and sliced tomatoes.
- Garnish. Serve with a sprinkle of fresh herbs, like fresh parsley or cilantro.
- Sauce. Top the octopus with a drizzle of spicy mayo or garlic yogurt sauce, or set it on the side so guests can help themselves.
This was SO yummy. It reminded me of what I ate in Greece!
Octopus can be tricky, but this grilled version was so good!!
I recently had octopus in a restaurant and it was so tender. I also buy frozen octopus tentacles and am told to boil it before grilling. How long should I boil it for?
This grilled octopus turned out fabulous. It really didn’t need much to make it shine.
Thank you for this recipe, Arman. I’ve just returned from Portugal, where I fell in love with octopus. Now with your recipe in hand, I will bravely search for the frozen tentacles to reproduce this delicious dish.
Please do, Suzanne!