When I go out I always like to eat octopus, but I have always found it so daunting to do it on the grill. You read many stories of the octopus being too dry, too hard, so I’ve always been afraid of trying it out at home.
I was pleasantly surprised at how easy it was and how amazing it came out! It was tender and taste and the nice char kicks up the flavor up a notch!
- Quebracho Lump Charcoal, light with FOGOstarters
- 1 Whole octopus (2 to 3lbs)
- Extra virgin oil
- Grilled lemon
- Thoroughly wash the octopus. Remove the beak and the eyes.
- Bring water to a boil and then reduce the heat so the water continues to simmer. Add a sprinkle of salt and pepper to the water.
- Dip the Octopus into the water 3 times to help tenderize it (you will see the tentacles start curling). Then submerge it and boil it for about 20-30min per pound. Check with a knife every five or ten minutes, to see whether the meat is tender, continue boiling until it is, then remove the octopus.
- Remove the jelly skin of the octopus tentacles, it should come off very easily after boiling. I made the mistake of not doing this in the video, but it is highly recommended to do!
- I have made a simple marinade of Extra virgin olive oil, lemon, salt, and pepper. You can add a lot more ingredients and flavors if you like. Marinade the octopus and then put it in the fridge. Let it marinade for at least a few hours, overnight if possible.
- Set the grill to searing temperature at around 400-500 degrees. It looks amazing whole, but it is easier to cut the octopus into pieces, into individual tentacles, and then grill it. A nice crispy char will really add to the flavor, but don't burn it!
Try it at home!!! You won’t regret it!