Ah, octopus. It is the ultimate showstopper at any dinner party or barbecue, but it can also be incredibly intimidating to cook. Get it wrong, and you are chewing on rubber bands. Get it right, and it is absolute melt-in-the-mouth perfection with a beautiful, smoky char.
Today, we are demystifying the process. The secret to perfect octopus isn’t a mystery; it is simply a two-step process. First, we simmer it gently with aromatics to make it incredibly tender. Then, we hit it with high heat on the grill to get those crispy, charred edges we all love.
Even better? We are splitting our batch to give you two distinct flavour profiles: a warm, aromatic Lebanese-spiced version and the classic, comforting Spanish Pulpo a la Gallega.
Frequently Asked Questions
- How do I stop my octopus from being rubbery? The trick is boiling it first! Throwing raw octopus straight onto a grill will almost always result in a tough texture. Simmering it gently for 30 minutes breaks down the tough muscle fibres before the grill does the heavy lifting for flavour.
- Can I use frozen octopus? Absolutely. In fact, many chefs prefer frozen octopus because the freezing process helps break down the muscle fibres, making it even more tender when cooked. Just ensure it is fully thawed before you begin.
- How do I know when the octopus is cooked? During the boiling stage, poke the thickest part of the tentacle with a sharp knife. If it slides in easily with little resistance, it is ready for the grill.
The Preparation
Cooking octopus is surprisingly hands-off. Here is how we do it:
- The Simmer: We start by placing the octopus in a large pot filled with well-seasoned water, a splash of olive oil, and a handful of fresh vegetables like onions, celery, and carrots. We let it simmer gently for about 30 minutes until it is tender.
- The Prep: While the octopus is simmering, crank up your barbecue or grill plate to a very high heat. You want it screaming hot so we can get a quick char without overcooking the meat.
- The Flavour: Once the octopus is tender, remove it from the pot and let it dry slightly. Now it is time for the spices! Brush with a little olive oil and apply your seasonings.
- The Char: Place the seasoned octopus directly onto the hot grill. Sear it for just a few minutes on each side until you get those gorgeous crispy, charred bits.
The Ultimate Guide to Tender Grilled Octopus: Two Ways
Octopus is a really nice appetiser that is easier than you think to cook it. .
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 4
Ingredients
Ingredients
For the Boil:
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1 medium to large octopus (cleaned)
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1 brown onion, halved
- 3 garlic cloves
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pepper
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2 bay leaves
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1 tbsp sea salt
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Water to cover
For the Grill & Seasoning:
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Olive oil for brushing
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Option 1: Lebanese Style
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1 tsp ground cumin
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1 tsp ground coriander
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1/2 tsp paprika
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A pinch of cinnamon
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Lemon wedges (to serve)
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Option 2: Pulpo a la Gallega Style
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1 tsp sweet Spanish paprika (pimentón)
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Coarse sea salt (flaky salt works best)
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Drizzle of high-quality extra virgin olive oil
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Instructions
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Simmer the Octopus: In a large pot, add the onion, garlic, pepper, bay leaves, and sea salt. Bring to a boil, and dunk the octopus, only the ends of the tentacles, three times to create those curls. Then reduce the heat to a gentle simmer. Cook for 30 minutes or until a knife easily pierces the thickest part of a tentacle.
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Preheat the Grill: While the octopus is simmering, preheat your grill or barbecue to a very high temperature.
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Drain and Dry: Carefully remove the octopus from the pot. Let it drain, then pat it dry with paper towels (drier skin yields a better char). At this point, you can cut the octopus into individual tentacles or leave it whole.
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Season: Brush the octopus generously with olive oil.
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For the Lebanese style, rub the tentacles with the cumin, coriander, paprika, and cinnamon.
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For the Gallega style, save the seasoning for after the grill! Just oil it lightly for now.
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Grill: Place the octopus on the screaming hot grill. Cook for 2 to 3 minutes per side, just until it has a nice char and is heated through.
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Serve: * Serve the Lebanese octopus hot with a squeeze of fresh lemon juice.
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Serve the Gallega octopus sliced into coins, dusted generously with the Spanish paprika, coarse sea salt, and a heavy drizzle of extra virgin olive oil.
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Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
