Grilled octopus

By • May 4, 2011 3 Comments

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Author Notes: This recipe is a fusion of many versions of grilled octopus I have had over the years and I finally decided to create one of my own.christo

Serves 3

  • 5 pounds octopus
  1. wash octopus
  2. place octopus in a pot with stock, onions, garlic, finely ground oregano salt & pepper, and a shot of vermouth set the dial to "low" and let it cook for oh I dont know - 3 hours or so
  3. Completely reduced in size, firmed up yet incredibly tender I let it sit in the ice box over night in the poaching liquid.
  4. Portioned out and put on skewers with a little extra oregano sprinkled on to create more smokiness and a spritz of olive oil to help it along the octopus is now ready for the grill.
  5. Flashed on a hot grill enough to warm it through and impart a nice smoky flavor from both the coals and the smoldering oregano I plated it up with a little garlic chile sauce, some extra virgin olive oil, course grain sea salt, some lemon wedges and bread that was spread with olive oil and also toasted on the grill.

More Great Recipes: Entrees|Fish & Seafood|Appetizers

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Comments (3) Questions (0)


over 4 years ago christo

then you would need to put stock in the stock pot or does a stockpot come prefilled with stock in your kitchen?


over 4 years ago dymnyno

Christo, do you mean you put the octopus in a pot WiTH stock, or do you mean you put the octopus in a STOCKPOT?


over 4 years ago christo

I do have step by step photos to help tell the recipe story.