Italian Grilled Octopus

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A beloved Italian coastal classic, grilled octopus (polpo alla griglia) is all about contrast: silky, tender meat inside with smoky, charred edges outside. The octopus is first gently simmered with aromatics until fork-tender, then finished screaming-hot on the grill and drenched in good olive oil, lemon, and parsley. Serve it as a rustic antipasto with crusty bread and a crisp Vermentino.

Nutrition Facts

Per serving (estimated)

• 305 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 4 gCarbs
• 0.5 gFiber
• 1 gSugar
• 26 gProtein
• 640 mgSodium
• 580 mgPotassium
• 90 mgCalcium
• 8 mgIron
• 22 mgVitamin C
• 210 mcgVitamin A

Ingredients

For simmering the octopus

• 1 whole cleaned octopus (about 2.5 to 3 lbs), beak removed
• 1 large lemon, halved
• 1 bay leaf
• 1 tablespoon sea salt
• Enough water to fully submerge the octopus

For grilling and dressing

• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 3 garlic cloves, very finely minced
• 1 small red chili, finely chopped (or 1/4 teaspoon red pepper flakes)
• Juice of 1 large lemon (about 3 tablespoons)
• 1/4 cup fresh flat-leaf parsley, chopped
• Flaky sea salt and freshly ground black pepper
• Lemon wedges and crusty bread, to serve

Directions

1. Bring a large pot of water to a rolling boil with the bay leaf, salt, and lemon halves. Hold the octopus by the head and dip the tentacles into the boiling water three times, pausing a few seconds between dips, before lowering it in fully.
2. Reduce the heat so the water is at a gentle simmer and cook the octopus for 40 to 50 minutes, uncovered, until a paring knife slides easily into the thick part of a tentacle. Remove and let cool slightly in the cooking liquid; this keeps the meat moist.
3. Lift out the octopus and pat dry with paper towels. Cut the tentacles from the head (reserve the head for stock or discard), and slice any very thick tentacles in half lengthwise so they cook evenly on the grill.
4. Make the dressing: in a small saucepan, warm 3 tablespoons of the olive oil with the minced garlic and chili over low heat for about 1 minute until fragrant. Remove from the heat and stir in the lemon juice and most of the parsley.
5. Preheat a grill or grill pan to high heat, about 450 to 500 degrees F. Brush the octopus tentacles all over with olive oil and season lightly with salt and pepper. Grill for 2 to 3 minutes per side, pressing lightly so the flesh makes full contact with the grates, until well charred and just crispy at the edges.
6. Transfer the grilled octopus to a warmed platter, spoon the warm garlic-chili dressing over the top, and scatter with the remaining parsley. Finish with flaky sea salt and a generous drizzle of raw extra-virgin olive oil.
7. Serve immediately with lemon wedges for squeezing over and thick slices of grilled or toasted bread to mop up the juices.

Cook’s Notes

• If using a whole uncleaned octopus, remove the beak, eyes, and innards, then rinse thoroughly under cold running water before cooking.
• The three-dip technique when first adding the octopus to boiling water helps the tentacles curl into tight, attractive spirals and discourages the skin from splitting.
• Do not overcook: octopus becomes rubbery if boiled too long. Start checking at 35 minutes and pull it as soon as a knife slides through the thickest part with no resistance.
• A screaming-hot grill is essential; the tentacles are already cooked through, so you are only looking for char and a little crispness, not more time on the heat.
• Leftover grilled octopus keeps in the fridge for up to 2 days and is excellent tossed with warm potatoes, olives, and capers for a quick insalata di polpo.

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