Grilled Octopus Recipe

I absolutely love this octopus recipe because it combines the rich, smoky goodness of grilled seafood with a zesty punch of lemon and paprika, making every bite a flavor explosion. Plus, mastering the tender texture of octopus on the grill feels like a culinary achievement that’s both sophisticated and utterly delicious!

The grilled octopus has rich flavors that are perfectly paired with tangy lemon juice. The Warm Smoked Paprika is a match made in heaven with the octopus, and when you use it in combination with the garlic and black peppercorns, you’ve truly got something special.

This dish actually feels a little decadent, because you’re using so much olive oil, and honestly, there are worse ways to live. A dish of grilled octopus is a perfect way to impress dinner guests.

Ingredients

Octopus is high in protein, low in fat, and a source of vital minerals.

Lemon: Imparts a tangy zest, is replete with vitamin C, and contributes to digestive health.

Garlic: Boosts flavor, boosts heart health, boosts antioxidants.

Olive Oil: A fat that is heart-healthy, adds richness, and has anti-inflammatory properties.

Paprika, in a form that could be said to be its essence, is what gives chorizo its characteristic flavor and color.

What goes into making the tool of flavor: Smoked Paprika: Provides smoky flavor; contains beneficial antioxidants.

Ingredient Quantities

• 2 pounds fresh or frozen octopus
• 1 lemon, cut in half
• 4 cloves garlic, peeled and smashed
• 1 bay leaf
• 1 tablespoon black peppercorns
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish (optional)

Instructions

1. When employing frozen octopus, it is best to allow it to thaw in the refrigerator overnight. After a night in the refrigerator, the octopus should be rinsed in water that is as cold as possible.

2. A big pot of water should be brought to a boil. Then, halved lemons, smashed cloves of garlic, a bay leaf, and black peppercorns should be added to the pot.

3. After the water reaches a vigorous boil, place the octopus in it and reduce the heat to low. Let the octopus simmer in the almost-boiling water for about 45-60 minutes (or more, if the creature is especially large), until tender enough to pierce with a fork.

4. Take the octopus out of the pot and allow it to cool somewhat. When it is at a temperature that is safe to handle, dry it thoroughly with paper towels.

5. In a tiny dish, blend the following ingredients with a wire whisk until thoroughly combined: extra-virgin olive oil, fresh lemon juice, smoked paprika, salt, and pepper.

6. Ensure that the heat of the grill is at medium-high before you start grilling. Combine a mixture of olive oil, lemon juice, and sea salt in a bowl. Brush the octopus with this oil mixture, ensuring it is evenly coated.

7. Cook the octopus on the grill for nearly the same amount of time—3 to 4 minutes per side, to be exact—for extremely flattered ingredients. Be sure to crank the burners and let it get nice and toasty before adding the octopus; otherwise, you’ll get more smoke than char on a tentacle. Of course, you can always take the easy route and make a moqueca.

8. Take it off the grill and allow it a few minutes of resting time. This helps to keep the juices sealed inside the food.

9. Cut up the octopus into pieces that are sized to be bites, drizzle with whatever olive oil mixture is left over, and do your best to coat the octopus in the olive oil.

10. Platter up and serve. If you like, garnish with chopped, fresh parsley. You can enjoy this dish as is or amp up the citrus notes by serving with additional lemon wedges.

Equipment Needed

1. Refrigerator
2. Large pot
3. Stove
4. Knife
5. Cutting board
6. Colander or strainer
7. Tongs
8. Paper towels
9. Small bowl
10. Wire whisk
11. Grill
12. Grill brush
13. Basting brush
14. Serving platter

FAQ

• Q: Can I use frozen octopus for this recipe?
  A: Yes, both fresh and frozen octopus work well. Just make sure to properly thaw the frozen octopus before beginning.
• Q: How do I tenderize the octopus?
  A: Simmer the octopus with garlic, bay leaf, and peppercorns until tender before grilling. This step helps ensure the best texture.
• Q: Why is lemon juice used in the recipe?
  A: Lemon juice adds freshness and acidity, which balances the flavors and enhances the taste of the grilled octopus.
• Q: What is the role of smoked paprika in the dish?
  A: Smoked paprika infuses the octopus with a warm, smoky flavor, complementing its natural taste beautifully.
• Q: Is it necessary to remove the skin from the octopus?
  A: It’s a personal preference. Some prefer to remove the skin for a cleaner look and texture, while others enjoy it as is.
• Q: How should the octopus be grilled?
  A: Grill over high heat for a few minutes on each side until charred to your liking, ensuring crispy edges and a succulent interior.
• Q: Can I prepare the octopus ahead of time?
  A: Yes, you can simmer the octopus in advance and refrigerate it. Finish with grilling and seasoning just before serving for the best results.

Substitutions and Variations

If you cannot get fresh or frozen octopus, using calamari as a substitute will yield a similar flavor and texture.
The lemon can be replaced with lime for a different citrus note.
You can use 1 teaspoon of garlic powder instead of garlic cloves.
In the absence of bay leaves, substitute with 1/2 teaspoon of dried thyme for a very herbal taste.
If smoked paprika is unavailable, you can use regular paprika mixed with a dash of cumin.

Pro Tips

1. Tenderizing Tip Before boiling, you can tenderize the octopus by freezing it if using fresh. The freezing process breaks down some of the connective tissues, making it naturally more tender when cooked.

2. Flavor Infusion Consider adding some aromatic herbs like thyme or rosemary to the boiling water along with the lemon and garlic. This will infuse the octopus with additional depth of flavor during the cooking process.

3. Charring Technique For extra smoky flavor, you can add wood chips to the grill or use a charcoal grill instead of gas. Let the grill preheat well to ensure a good char on the octopus, adding an enticing layer of complexity to the taste and texture.

4. Resting Restyled After grilling, let the octopus rest in a covered dish with the olive oil mixture. This will help it absorb the flavors better and ensure it stays juicy, enhancing its overall succulence.

5. Serving Suggestion Pair the octopus with a Mediterranean-style salad of tomatoes, cucumbers, and red onions dressed with a lemon vinaigrette. This fresh and vibrant salad adds a crisp contrast to the smoky, tender octopus, enhancing the dining experience.