HOW TO MAKE GRILLED OCTOPUS for beginners! Clean/Butcher/Boil/ Season and Grill

Ingredients

• 2 lb Whole Octopus (cleaned of eyes and beak, tentacles separated)
• 2 tbsp Kosher Salt (for boiling water)
• 1/4 cup Olive Oil (extra virgin, for marinade and vinaigrette)
• 3 Garlic Cloves (minced)
• 1 tsp Lemon Zest (fine zest from fresh lemon)
• 1 tsp Freshly Ground Black Pepper
• 1 tsp Sumac (optional, adds Middle Eastern flavor)
• 1 cup Baba Ganoush (store‑bought, creamy eggplant dip)
• 2 cups Arugula (fresh leaves)
• 2 cups Spinach (baby spinach)
• 1/4 cup Pistachios (shelled, roughly chopped)
• 2 tbsp Lemon Juice (for vinaigrette)
• 2 tbsp Olive Oil (for vinaigrette)
• 1/4 tsp Salt (for vinaigrette)

Instructions

1. Clean the Octopus

   Place the octopus on a cutting board. Using a sharp knife, cut off the eyes, then turn the head inside out and remove any innards. Locate the beak between the tentacles, push it out, and clean the cavity. Rinse the entire octopus under cold running water.

   Time: PT10M

2. Tenderize the Tentacles

   Lay the tentacles on a sturdy surface and pound them gently with a heavy spoon or meat mallet until they give slightly, being careful not to smash them.

   Time: PT5M

3. Boil the Octopus

   Fill a large stockpot with water, add 2 tbsp kosher salt, and bring to a rolling boil. Submerge the octopus, allowing it to curl. Reduce to a gentle simmer and cook for about 15‑20 minutes per pound, or until a fork slides in easily.

   Time: PT35M

   Temperature: 100°C

4. Shock in Ice Water

   Drain the octopus in a colander and immediately plunge it into a bowl of ice water to stop cooking and tighten the texture.

   Time: PT5M

5. Prepare the Marinade

   In a mixing bowl combine 1/4 cup olive oil, minced garlic, lemon zest, 1 tsp salt, 1 tsp black pepper, and optional 1 tsp sumac. Whisk until emulsified.

   Time: PT5M

6. Slice and Marinate

   Slice the octopus tentacles in half lengthwise and cut the head into bite‑size pieces. Toss all pieces in the prepared olive‑oil marinade and let sit at room temperature while the grill heats.

   Time: PT5M

7. Preheat the Grill

   Heat the grill to its highest setting, aiming for 500‑600°F (260‑315°C). Allow the grill grates to become very hot before adding the octopus.

   Time: PT10M

   Temperature: 500-600°F

8. Grill the Octopus

   Place the marinated tentacles and head pieces on the grill. Rotate every 2‑3 minutes, grilling for a total of 10‑12 minutes, until the exterior is blackened and crispy.

   Time: PT12M

   Temperature: 500-600°F

9. Prepare the Salad

   In a salad bowl combine 2 cups arugula, 2 cups baby spinach, and 1/4 cup chopped pistachios. In a small jar whisk together 2 tbsp lemon juice, 2 tbsp olive oil, 1/4 tsp salt, and a pinch of pepper; drizzle over the greens and toss.

   Time: PT10M

10. Plate and Serve

    Spread a thin layer of baba ganoush on each serving plate. Arrange the grilled octopus on top, then add a generous mound of the arugula‑spinach salad. Finish with an extra drizzle of vinaigrette if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

15 g

Fiber

2 g