3 Ways to Cook Octopus Like a Chef
3 Ways to Cook Octopus Like a Chef is a medium Spanish recipe that serves 4. 250 calories per serving. Recipe by Fallow on YouTube.
Prep: 30 min | Cook: 2 hrs 10 min | Total: 2 hrs 55 min
Cost: $25.70 total, $6.43 per serving
Ingredients
- 1.5 kg Octopus (fresh or previously frozen, whole)
- 100 g Unsalted Butter (softened, cut into cubes)
- 4 cloves Garlic (minced)
- 2 tbsp Lemon (fresh juice)
- 2 tbsp Fresh Parsley (chopped)
- 2 tbsp Extra Virgin Olive Oil (for drizzling)
- 1 tsp Sea Salt (plus extra for seasoning)
- ½ tsp Black Pepper (freshly ground)
Instructions
Defrost Octopus
Place the frozen octopus under a gentle stream of cold running water until fully thawed, about 10 minutes.
Time: PT10M
Trim and Separate
Using a sharp knife, cut off the head just above the eyes, remove the beak, and separate the tentacles. Keep the tail whole for later grilling.
Time: PT5M
Steam Tentacles
Arrange the tentacles in a single layer in a steamer basket. Steam at 85°C (185°F) for 2 hours.
Time: PT2H
Temperature: 85°C
Check Tenderness
Insert a knife into the thickest part of a tentacle; it should glide in with little resistance. If not, steam an additional 15‑30 minutes.
Time: PT5M
Prepare Garlic Butter
Melt butter in a small saucepan over low heat. Add minced garlic, lemon juice, and chopped parsley; stir for 1‑2 minutes until fragrant.
Time: PT5M
Preheat Grill
Heat the cast‑iron grill pan over high heat until very hot, about 200°C (390°F).
Time: PT10M
Temperature: 200°C
Season and Butter the Octopus
Brush the steamed tentacles and tail generously with the garlic butter mixture. Sprinkle with sea salt and freshly ground black pepper.
Time: PT5M
Grill Octopus
Place the tentacles skin‑side down on the hot grill. Grill 4 minutes, then flip and grill another 4 minutes until a deep char appears and the edges are crisp.
Time: PT8M
Temperature: 200°C
Finish and Serve
Remove from heat, let rest 2 minutes, drizzle with a little extra‑virgin olive oil, garnish with additional parsley and lemon wedges. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 15 g
- Fiber
- 0 g
Dietary info: Pescatarian, Gluten-Free
Allergens: Seafood (octopus), Dairy (butter)
Ingredient Substitutions
- Instead of Unsalted Butter: Olive oil, Margarine
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Lemon: Lime juice
- Instead of Fresh Parsley: Cilantro
- Instead of Extra Virgin Olive Oil: Grapeseed oil
- Instead of Sea Salt: Kosher salt
Equipment Needed
- Steamer Basket
- Cast Iron Grill Pan
- Knife
- Cutting Board
- Small Saucepan
- Mixing Bowl
- Tongs
- Aluminum Foil (optional)
- Kitchen Timer (optional)
- Thermometer (optional)
Critical Steps — Do Not Skip
- Freeze octopus before cooking to break cell walls and ensure tenderness.
- Steam at a low, controlled temperature (85°C) for a full 2 hours.
- Test tenderness with a knife before moving to the grill.
- Brush with garlic butter just before grilling to prevent burning.
- Grill quickly on high heat to achieve a crisp, charred exterior.
Chef Tips from the Video
- Add a pinch of smoked paprika to the garlic butter for a subtle smoky note.
- Finish with a drizzle of high‑quality sherry vinegar for extra brightness.
- Serve alongside a simple roasted potato salad or a green arugula salad with lemon vinaigrette.
Troubleshooting
Octopus remains tough after steaming.
Increase steaming time by 15‑30 minutes and ensure the octopus was previously frozen.
Octopus becomes rubbery after grilling.
Grill only the final 8 minutes; over‑cooking on the grill dries the meat.
Garlic butter burns on the grill.
Brush butter after the first side has seared, or lower the grill temperature slightly.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Can be frozen for up to 1 month; reheat gently on the grill.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Steam the octopus a day ahead and keep refrigerated; re‑heat on the grill just before serving.
- Prepare the garlic butter mixture up to 24 hours in advance and store in the fridge.
- If you need to reheat, do so gently over low heat to avoid rubbery texture.
Frequently Asked Questions
What is the cultural significance and history of roasted octopus in Spanish cuisine?
Roasted octopus, known as "pulpo a la plancha," is a staple of coastal Spanish regions such as Galicia and the Basque Country. Historically, fishermen would quickly grill freshly caught octopus over open fire to preserve its tenderness and highlight its natural flavor.
What are the traditional regional variations of octopus in Spanish cuisine?
In Galicia, octopus is often served with boiled potatoes and paprika (pulpo a la gallega). In the Balearic Islands, it may be marinated in olive oil, garlic, and herbs before grilling. The method shown follows the simple plancha style common across Spain.
How is octopus traditionally served in Spain after grilling?
After grilling, the octopus is typically sliced, drizzled with extra‑virgin olive oil, sprinkled with coarse sea salt, and finished with a squeeze of lemon. It is often presented on a wooden board with rustic potatoes or a simple salad.
What occasions or celebrations feature octopus in Spanish culture?
Octopus is popular during summer festivals, coastal town fairs, and as a tapa in bars throughout Spain. It is also served at family gatherings and holiday meals in regions where fresh seafood is abundant.
What are the authentic ingredients for Spanish roasted octopus versus acceptable substitutes?
Authentic ingredients include fresh or previously frozen octopus, high‑quality extra‑virgin olive oil, sea salt, black pepper, garlic, and lemon. If butter is unavailable, a mixture of olive oil and garlic can substitute, though butter adds a richer mouthfeel.
What are the most common mistakes to avoid when making garlic butter roasted octopus?
Common errors include skipping the freezing step, which leaves the octopus tough; over‑cooking on the grill, which makes it rubbery; and using too much butter, which can burn. Follow the steaming‑then‑quick‑grill method for best results.
Why does this recipe steam octopus at 85°C for 2 hours instead of boiling it quickly?
Steaming at a low temperature gently breaks down the connective tissue without leaching flavor, whereas rapid boiling can make the flesh mushy and cause the tentacles to separate. The slow steam yields a tender, meat‑like texture ideal for grilling.
Can I make garlic butter roasted octopus ahead of time and how should I store it?
Yes. Steam the octopus up to a day in advance, keep it sealed in the refrigerator, and brush with garlic butter just before the final grill. Reheat briefly on the hot grill to restore crispness.
What texture and appearance should I look for when grilling the octopus?
The exterior should develop a deep, caramelized char with crisp edges, while the interior remains tender and slightly pink. A gentle give when pressed indicates perfect doneness.
What does the YouTube channel Fallow specialize in?
The YouTube channel Fallow focuses on approachable, technique‑driven home cooking videos that demystify challenging ingredients and showcase simple, high‑impact methods for everyday cooks.
How does the YouTube channel Fallow's approach to Spanish cooking differ from other cooking channels?
Fallow emphasizes minimal equipment, clear step‑by‑step explanations, and scientific reasoning (e.g., why freezing tenderizes octopus), whereas many channels rely on specialized tools or obscure tricks.
Last updated: September 6, 2026
