Octopus Grilled Very Tender

READY IN: 2hrs 20mins




  • Heat a large dry pot on medium-high heat and flash sear the octopi to release the juices, about 1 minute.
  • Cover with a lid, turn the heat down to simmer, and cook the octopi for about 45 minutes.
  • Add the onion, carrot, bay leaves, garlic, red wine vinegar, water, oregano, parsley stems and peppercorns and place a weight on on top of the octopi so that they stay immersed in the liquid.
  • Bring to a boil on medium-high heat.
  • Then lower to a gently simmer until the octopi are tender, about 45 minutes to 1 hour.
  • Swish the octopus legs around with the tongs to remove the dark reddish membranes.
  • Drain the octopi, discarding the cooking liquid, and cool to room temperature.
  • Marinade/Vinaigrette:
  • Put the garlic, balsamic vinegar, pepper sauce, and shallot in a small saucepan on medium-high heat and bring to a boil.
  • Lower heat and simmer until reduced by half, about 5 minutes.
  • Cool the vinegar mixture.
  • Put the cooled vinegar mixture, capers, and parsley in a large bowl and whisk in the olive oil until incorporated.
  • Taste to adjust the seasoning and add lemon juice, salt and pepper to taste. Remove 1/3 of the vinaigrette and reserve for after grilling.
  • Add octopi to bowl and toss marinade overnight.
  • Preheat grill on high.
  • Grill the octopi for about 3 to 4 minutes on each side and serve with the reserved vinaigrette.
  • Pour over the octopus and serve.