Iron Chef Dad Cooks Octopus .

Ingredients

• 2 lb Octopus (cleaned, head removed, tentacles separated)
• 1/4 cup Coarse Sea Salt (for the brine (salt bath))
• 8 cup Water (for the brine)
• 4 pcs Garlic Cloves (peeled and minced)
• 2 pcs Shallots (thinly sliced)
• 1 tsp Red Chili Flakes (adjust to heat preference)
• 2 tbsp Fresh Marjoram (leaves stripped, roughly chopped)
• 1/4 cup Fresh Italian Parsley (finely chopped)
• 1 pcs Lemon (zested and juiced)
• 2 tbsp Red Wine Vinegar (no added chili)
• 1/4 cup Extra Virgin Olive Oil (for vinaigrette and brushing)
• 1/3 cup Black Olives (pitted, halved)
• 2 oz Feta Cheese (crumbled (optional))

Instructions

1. Prepare Salt Brine

   Combine 1/4 cup coarse sea salt with 8 cups cold water in a large pot, stirring until dissolved.

   Time: PT5M

2. Salt‑Bath the Octopus

   Submerge the cleaned octopus in the brine and let it sit for 15 minutes. This mimics a “laundry” step that purifies the flesh and helps tenderize it.

   Time: PT15M

3. Rinse and Pat Dry

   Remove the octopus from the brine, rinse under cold running water, and pat dry with paper towels.

   Time: PT5M

4. Make Herb Marinade

   In a mixing bowl combine minced garlic, sliced shallots, red chili flakes, chopped marjoram, chopped parsley, lemon zest, lemon juice, 2 tbsp red wine vinegar, and 2 tbsp olive oil. Mix well.

   Time: PT10M

5. Marinate Octopus

   Place the octopus in the bowl with the herb mixture, ensuring all surfaces are coated. Cover and refrigerate for 30 minutes.

   Time: PT30M

6. Preheat Grill

   Preheat the grill or broiler to high heat, about 450°F (230°C).

   Time: PT5M

   Temperature: 450°F

7. Grill Octopus

   Remove octopus from the fridge, brush lightly with remaining olive oil, and place on the hot grill. Grill for 8‑10 minutes per side, turning once, until a deep golden‑brown char appears and the meat is tender.

   Time: PT20M

   Temperature: 450°F

8. Prepare Vinaigrette

   In a small bowl whisk together the remaining 2 tbsp olive oil, 2 tbsp red wine vinegar, a pinch of salt, and freshly ground black pepper.

   Time: PT5M

9. Plate and Finish

   Slice the grilled octopus into bite‑size pieces, arrange on a serving platter, drizzle with the vinaigrette, scatter black olives, fresh parsley, and crumbled feta (if using). Serve immediately with lemon wedges.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

38 g

Carbohydrates

6 g

Fat

24 g

Fiber

2 g

Ingredient Substitutions

• Instead of Octopus: squid, cuttlefish
• Instead of Coarse Sea Salt: kosher salt
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of Shallots: red onion (1/4 cup, finely diced)
• Instead of Red Chili Flakes: fresh red chili, minced
• Instead of Fresh Marjoram: oregano
• Instead of Fresh Italian Parsley: flat‑leaf parsley
• Instead of Lemon: lime
• Instead of Red Wine Vinegar: sherry vinegar
• Instead of Extra Virgin Olive Oil: grapeseed oil
• Instead of Black Olives: green olives
• Instead of Feta Cheese: goat cheese

Equipment Needed

• Large Pot
• Mixing Bowl
• Chef's Knife
• Cutting Board
• Grill or Broiler
• Tongs
• Whisk (optional)
• Serving Platter (optional)

Critical Steps — Do Not Skip

• Salt‑bath the octopus to purify and begin tenderizing.
• Do not over‑cook the octopus on the grill; it should be just tender.
• Allow the octopus to rest briefly after grilling before slicing.

Chef Tips from the Video

• Add a splash of dry white wine to the brine for extra flavor.
• For extra smoky flavor, use charcoal grill instead of gas.
• Finish with a drizzle of high‑quality extra‑virgin olive oil just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended; texture degrades after freezing.

Room temperature: Can sit at room temperature for up to 1 hour after cooking.

Make-Ahead Tips

• The brine and herb marinade can be prepared up to 12 hours in advance.
• Grilled octopus can be sliced and stored in the vinaigrette for a cold seafood salad.

Frequently Asked Questions