Grilled Octopus
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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 is dressed with a lemon-olive oil sauce. We love it as a light lunch, elegant appetizer, or a protein to serve at dinnertime with salads and summertime sides.
Why you need to make my grilled octopus
The first time I went to Greece, I became completely obsessed with grilled octopus. When I got home, I was determined to learn how to cook it myself.
While it is a niche dish, I promise you’ll love it even if you’ve never tried octopus before. It’s one of my favorite seafoods to cook because it’s deceptively easy. The key is tenderizing it beforehand and not overcooking it- that’s how you get perfectly tender octopus with no rubbery texture.
Cooking it on the grill gives the octopus a lightly smoky flavor and beautiful charred edges while keeping the inside soft and meaty. It’s elegant enough for a dinner party but simple enough for a quick appetizer or main course.
Table of Contents
Key Ingredients
- Frozen octopus tentacles. I can find medium-sized frozen tentacles at my fishmonger, though most mainstream grocery stores carry them nowadays. 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. Adds brightness and helps balance the richness of the octopus after grilling. Please don’t use bottled lemon juice- I first tested it with it, and it was way too acidic and bitter.
- Olive oil. Prevents the tentacles from sticking to the grill. I recommend regular olive oil instead of extra-virgin olive oil, since the grill gets very hot and extra virgin has a much lower smoke point.
- Sauce. I keep the sauce minimal so the octopus stays the star: 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- Preheat the grill and toss the tentacles, lemon juice, and oil in a bowl. Let the tentacles sit briefly.
Step 2- Add the tentacles to the grill and cook for several minutes per side.
How to avoid chewy octopus
The key is not overcooking it. I also prefer using frozen octopus tentacles because freezing naturally helps break down some of the muscle fibers, resulting in a more tender texture once grilled. A quick marinade in lemon juice and olive oil also helps keep the octopus flavorful and juicy.
Arman’s recipe tips
- Only have a 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 lemon juice and olive oil help flavor the octopus and keep it tender on the grill. I like letting the tentacles marinate for at least 10 minutes, though longer always gives better flavor.
- 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 to keep them from drying out.
Storage instructions
To store: Let the octopus cool completely, then store it in an airtight container in the refrigerator for 3-4 days.
Frequently asked questions
Usually, this means the grill isn’t hot enough yet, or the octopus hasn’t had enough time to naturally release from the grates. I like to lightly oil both the grill grates and the octopus, then wait until the tentacles release easily before flipping.
Yes, I freeze cooked octopus all the time. I suggest letting it thaw fully before reheating; otherwise, it’s likely to become overcooked.
My family loves grilled octopus with some form of potatoes (grilled potatoes are epic!) or a three-bean salad (or any salad with beans). When we keep things simple, nothing beats crusty bread to mop up the delicious juices.
Grilled Octopus Recipe
Video
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. The grill should be very hot before the octopus touches the grates.
- Add octopus tentacles, lemon juice, and olive oil to a bowl. The tentacles should look glossy and well coated. Let them stand for 10 minutes.
- Grill the octopus for 3-4 minutes per side, until light char marks appear and the tentacles release easily from the grates. If the octopus sticks, give it another 30 seconds before flipping. Fully cooked octopus should look slightly charred on the outside while staying plump and tender in the center.
- 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.
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!