I never thought I’d say this, but I find myself craving the smell of grilled octopus. It’s not just about the taste, but the way that salty, smoky aroma sticks in your nose longer than you’d expect. It’s like an intentional slow burn of sea salt and char that feels almost meditative.
Cooking octopus on the grill feels rebellious—like sneaking a little wild into the routine. This isn’t about fancy marinades or perfect presentation. It’s about the honest, messy process of tenderizing something tough enough to challenge you. And doing it outside feels like a small act of defiance on busy weeknights.
Right now, I’m into recipes that surprise me, that question what I expect from a weekday dinner. Grilled octopus checks that box. It’s unconventional but reliable. Keeps the kitchen out of the chaos, and somehow makes me feel a bit more in control, even if I’ll probably burn the first batch.
Why I Love This Recipe (And You Will Too)
- It’s straightforward enough for a weeknight even if you’ve never cooked octopus before.
- The smell while it’s grilling is just that perfect mix of brine and wood smoke — almost addictive.
- I love how surprising it is—people think seafood, but grilling brings out this deep, caramelized flavor.
- It’s an easy way to feel like a rebel without straying too far from what you love.
- Every time I cook it, I remember how much fun weird, unexpected dishes can be.
So yeah, next time I’m feeling a little reckless, this is what I’ll be throwing on the grill. Might even forget the lemon for a bit.
Grilled Octopus
Ingredients
Equipment
Method
- Fill a large pot with water, add a generous handful of sea salt, and bring it to a boil. Carefully place the octopus into the boiling water and cook for about 45 minutes to 1 hour until the tentacles are tender when pierced with a knife.
- Once cooked, remove the octopus from the water and let it drain. Transfer to a plate and pat dry with paper towels to remove excess moisture.
- Preheat your grill to high heat, aiming for around 450°F (230°C). Brush the octopus tentacles lightly with olive oil to promote charring and flavor.2 pounds octopus tentacles
- Place the octopus tentacles directly on the hot grill grates. Grill for about 3-4 minutes per side, watching for a smoky char and crispy edges to form. Use tongs to turn the tentacles gently.
- As the octopus grills, you’ll notice the surface bubbling and turning a deep golden brown with slight charring. Baste occasionally with more oil if desired.2 pounds octopus tentacles
- Remove the octopus from the grill once the tentacles are beautifully browned and slightly crispy around the edges. Let it rest for a couple of minutes to relax the fibers.
- Slice the tentacles into smaller segments if desired, then serve with lemon wedges to add brightness. Enjoy the smoky, tender, and slightly chewy texture that results from grilling.2 pounds octopus tentacles
Honestly, no matter how it turns out, I love the messiness of it. It’s gritty and a little uncertain — exactly how I want my meals sometimes. And if you’re into pushing boundaries just enough to get a little smudged, this might be your new thing.
Plus, it’s just nice to cook something that feels a bit like an act of slight rebellion. Sometimes that’s the whole point. Anyway, I’ll probably keep forgetting the garlic and just sit there watching the fire crackle. That’s life, right?
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