Grilled Octopus with Olive Oil and Herbs

Instructions

1. 1. Tenderize the octopus: If you are working with fresh octopus, freezing it overnight is an easy way to naturally tenderize the flesh before cooking. Once ready to begin, bring a large pot of salted water to a gentle boil. Reduce to a simmer and add the octopus, allowing it to cook for 45–60 minutes. During this time, the flesh should gradually soften until it becomes fork-tender. When the thickest part of a tentacle can be pierced with little resistance, drain the octopus and let it cool slightly on a cutting board. Allowing it to cool ensures easier handling when seasoning and grilling.
   2. Preheat the grill: Heat your grill or grill pan to medium-high. A properly heated surface is essential for achieving the characteristic char marks without overcooking the octopus interior. Pat the octopus completely dry with paper towels—removing excess moisture is key for browning and prevents the pieces from steaming instead of searing.
   3. Season and grill: In a small bowl, combine the olive oil with the minced garlic, smoked paprika, oregano, salt, and freshly ground black pepper. Stir until the mixture forms a fragrant, well-blended coating. Toss the octopus tentacles in the mixture, ensuring each piece is evenly covered. Transfer to the grill and cook for 3–4 minutes per side, or just until the exterior becomes lightly charred and caramelized. The goal is to add flavor and texture without drying out the tender interior.
      

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