I just made Grilled Octopus that chars into sweet, delicate white meat and soaks up olive oil, oregano and charcoal in a way that will make frozen seafood feel like a sad afterthought.

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I’m obsessed with this Grilled Octopus from Raichlen because it tastes like summer burned into sweet white meat. I love how a whole octopus soaks up flavor and charcoal until each bite snaps with firmness and pulls apart almost tender.

And the charred edges are everything: smoky, slightly chewy, addictive. I crave it for Seafood Dinner more than I probably should.

I don’t want sauces or drama. Just extra virgin olive oil, heat, and another plate.

No pretense. Just big, honest flavor that keeps shouting my name.

I’ll eat it at midnight on the porch. Bring it right now please.

Ingredients

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Whole octopus: It’s the meaty star, tender when cooked right.
Dry white wine: Adds brightness and helps mellow ocean flavors.
Large onion: Gives sweetness and a soft, savory backbone.
Carrot: Basically adds subtle sweetness and rustic body.
Celery: Brings fresh, crunchy aromatics to balance richness.
Bay leaves: Plus they lend that warm, herbal background note.
Whole black peppercorns: Peppery pop and a little rustic bite.
Kosher salt: It’s the real flavor booster, don’t skimp on taste.
Extra virgin olive oil: Adds silkiness and a fruity finish.
Fresh oregano: Bright, herbaceous zip that smells like summer.
Juice of lemon: Acid brightens everything and cuts through richness.
Optional garlic: Basically punchy, savory depth if you want more.

Ingredient Quantities

1 whole octopus, about 2 to 3 lb (1 to 1.4 kg), thawed if frozen

1 cup dry white wine

1 large onion, halved

1 carrot, coarsely chopped

2 stalks celery, coarsely chopped

2 bay leaves

1 tsp whole black peppercorns

1 to 1 1/2 tbsp kosher salt, plus more to taste

4 tbsp extra virgin olive oil

1 to 2 tbsp fresh oregano, chopped or 1 tsp dried oregano

Juice of 1 lemon, plus lemon wedges for serving

Optional: 1 or 2 cloves garlic, smashed

How to Make this

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1. Put the wine, halved onion, chopped carrot, chopped celery, bay leaves, peppercorns, 1 teaspoon of the kosher salt and the optional smashed garlic in a large pot; add enough water so the vegetables are just covered and bring to a simmer.

2. If the octopus was frozen make sure it’s fully thawed; rinse it, remove the beak and eyes if they are still in, then dunk the whole octopus into the simmering aromatics, cover and simmer gently until a knife or fork tip goes into the thickest part of a tentacle with little resistance, about 45 to 60 minutes depending on size.

3. Lift the octopus out and let it drain and cool on a rack for 10 minutes; reserve about a cup of the simmering cooking liquid to baste while grilling if you like.

4. Pat the octopus dry with paper towels, then trim any excess bits; cut tentacles apart for easier handling or leave whole for a dramatic presentation.

5. Make the dressing by whisking together the olive oil, chopped oregano, lemon juice and the remaining 1/2 to 1 tablespoon kosher salt, taste and adjust; add the reserved cooking liquid by the tablespoon if you want a looser basting sauce.

6. Preheat a charcoal or gas grill to high so you get hot coals and good char; brush the grill grates clean and oil them lightly to prevent sticking.

7. Brush the octopus with some of the oil mixture and place on the hot grill; cook 3 to 4 minutes per side until the skin chars and blisters and the meat has a nice smoky crust, turning once or twice and basting with the dressing or reserved liquid.

8. Remove the octopus from the grill and let it rest for 5 minutes so the juices settle; squeeze extra lemon over it and sprinkle any extra oregano and a little more salt if needed.

9. Slice the tentacles into pieces or serve whole with lemon wedges and extra olive oil on the side; eat warm or at room temperature, it’s sweet and smoky and so simple.

Equipment Needed

1. Large stock pot or Dutch oven for simmering the aromatics and octopus
2. Chef’s knife and cutting board for trimming and chopping vegetables and tentacles
3. Slotted spoon or tongs to lift the octopus from the pot and handle on the grill
4. Cooling rack or colander to drain and cool the cooked octopus
5. Paper towels for patting the octopus dry
6. Small bowl and whisk (or fork) to make and mix the dressing
7. Basting brush or spoon to baste with the cooking liquid or dressing
8. Charcoal or gas grill with a grill brush to clean grates and a pair of long-handled tongs for grilling
9. Lemon squeezer or reamer and a small serving bowl for extra olive oil and lemon wedges

FAQ

How do I know when the octopus is tender enough before grilling?

Stick a paring knife into the thickest part of a tentacle; it should slide in with little resistance, like butter. If it feels rubbery, simmer a bit longer. Total simmer time is usually 45 to 90 minutes depending on size.

Do I need to remove the skin or beak before cooking?

No need to fuss with the skin, it will mostly dissolve during the simmer and chars nicely on the grill. You should remove the beak and any eyes if the fishmonger hasn’t already, but many stores sell pre-cleaned octopus.

Can I grill frozen octopus or should it be thawed first?

Thaw it fully in the fridge before cooking. If you try to simmer or grill from frozen you'll end up with uneven texture and longer cook times, and that’s a headache you don't want.

What temperature and heat level is best for grilling octopus?

Grill hot, about 450 to 500 F if you can. You want quick char on the outside while keeping the inside tender. Oil the octopus lightly so it doesn’t stick and watch it close, it chars fast.

Can I skip the simmer step and just grill raw octopus?

You can, but raw octopus grilled only usually ends up tough and chewy. The simmer infuses flavor and tenderizes the meat, so do the simmer step unless you like a lot of chewing.

How should I season or finish the octopus after grilling?

Drizzle with good extra virgin olive oil, chopped oregano, lemon juice, and a pinch of kosher salt right after it comes off the grill. Also you can add smashed garlic while it’s hot for extra kick, or serve with lemon wedges on the side.

Easy Grilled Octopus Recipe From Steven Raichlen Substitutions and Variations

1 cup dry white wine: substitute with 1 cup low-sodium chicken or vegetable stock plus 1 tbsp lemon juice or white wine vinegar; or 1 cup dry vermouth; or 1 cup water with 1 tbsp white wine vinegar if you want less booze.
4 tbsp extra virgin olive oil: substitute with avocado oil for higher smoke point; or grapeseed oil for a neutral flavor; or light olive oil if you need a milder taste.
1 to 2 tbsp fresh oregano (or 1 tsp dried): substitute with fresh thyme or 1 tsp dried thyme; or use fresh marjoram for a softer, sweeter herb; or chopped fresh basil in a pinch (adds a different, brighter note).
Juice of 1 lemon: substitute with 1 to 2 tbsp white wine vinegar or sherry vinegar; or use juice of 1 lime for a slightly sharper citrus hit; or 2 tbsp bottled lemon juice if fresh isn’t available.

Pro Tips

1. Don’t skip the gentle simmer step — low and slow makes the tentacles tender. If you rush it with high heat the meat will be rubbery. Test with a knife in the thickest spot and trust that, not the clock.

2. Dry the octopus very well before it hits the grill. Moisture kills char, so pat it down and let it sit a few minutes; you’ll get prettier blistering and better smoke flavor.

3. Use the reserved cooking liquid to baste, but add it sparingly. Spoon it on between turns so you build layers of flavor without steaming the octopus and losing the crust.

4. Finish with acid and salt at the end, not just before cooking. A squeeze of lemon and a final sprinkle of kosher salt right before serving wakes up the sweet, briny flavors — but if you salt too early the meat can tighten up.